Ingredients
2 cups of Basmati rice
3 1/2 Cups of water
2 T of butter
1 teaspoon of kosher salt, ground pepper
1 bunch of asparagus chopped into 1" pieces
1/4 C pine nuts sauteed lightly in 1 Tablespoon of olive oil and cooled
1 red pepper diced small
1 carrot diced small
1 small red onion, quartered, sliced very thin
1 medium summer squash, quartered, sliced very thin
1 medium zucchini, quartered, sliced very thin
1/4 Cup of dried currants
1 handful of Italian parsley chopped
10 large basil leaves chopped
10 sage leaves chopped
5 stems of thyme leaves
zest of 2 lemons
juice of 5 lemons
1/2 C Extra Virgin Olive Oil
kosher salt and fresh ground pepper
Preparation
Steam rice in salted water with butter and pepper and add chopped asparagus on top toward end of cooking to steam lightly. Spread all on a cookie sheet to cool.
Sautee pine nuts in 1 Tablespoon of olive oil
In a very large bowl add all vegetables, herbs, currants, pine nuts, zest, and olive oil and toss. Add in cooled rice and asparagus and mix well. Add half of lemon juice and mix and add remaining juice and mix again. Add salt and pepper to taste.
Garnish with more herbs if desired.
Serve at room temperature.
