Rice salads can make an entire meal and with all the vegetable varieties from your garden, local grocer or farmer’s market, the possibilities are endless.

1 C. Long-Grain Rice – uncooked
1/4 C. Pignoli or Slivered Almonds
3 Tbsp. Lemon Juice – freshly squeezed
1/2 tsp. Salt
1/2 C. Scallions – trimmed, diagonally cut, thin
1 lb. Asparagus – trimmed, peeled, steamed
1/4 C. Extra Virgin Olive Oil
1 tsp. Lemon Zest
Freshly Ground Black Pepper
Parmigiano or Romano Cheese Shavings – for topping

Add the rice to 2 cups of lightly salted boiling water and stir until well blended. Cover and cook over medium-low heat until the water is absorbed, and the rice is tender.  Uncover and let stand until cooled, then fluff with a fork.

In the meantime, cut the asparagus into 1 or 1 ½ – inch pieces.  Cut on the diagonal. Place the cut asparagus in a vegetable steamer set over simmering water, steam covered just until tender but still crisp, just a few minutes. When done rinse in cold water to stop the cooking process, drain and let cool.

Toast the pignoli in a small skillet over low heat for just about 2-3 minutes, constantly skaking the pan, until they are golden.

Whisk together, oil, lemon juice, lemon zest, salt and pepper until well blended.  Pour into a large bowl, add the rice, asparagus and scallions.  Toss all to blend.  Spoon into a large shallow bowl and sprinkle with the toasted pignoli and top with curls or shavings from your favorite cheese wedge.

BUON MANGIATA!