Ingredients (serves 4)
1 cup (200g) long-grain white rice
1 bunch thick asparagus, (woody ends trimmed), cut into 4cm lengths
2 tbs white wine vinegar
1 tbs rice bran or sunflower oil
1 tsp Dijon mustard
250g thinly sliced cooked turkey breast, roughly torn
1 yellow capsicum, thinly sliced
100g mixed baby salad leaves (mesclun)
12 seedless green grapes, halved
4 inner celery stalks with leaves, thinly sliced
Method
1. Cook rice according to packet instructions. Add the asparagus for the final 2 minutes of the rice cooking time. Rinse the rice and asparagus under cold running water to cool completely, then drain well.
2. Whisk together the vinegar, oil, mustard and 1 tablespoon of warm water in a large bowl. Season to taste with sea salt and freshly ground black pepper. Add the remaining ingredients, including the rice and asparagus, and toss to combine.
Notes & tips
Rice bran: Available from selected supermarkets.
Source
delicious. - December 2006, Page 216
Recipe by Kate Tait
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