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Gluten Free Spring Pea and Asparagus Brown Rice Salad with freshly shaved Parmigiana Reggiano and a bright Lemon Vinaigrette | A perfect light and fresh vegetarian meal that's portable and great hot or cold!

Gluten Free Spring Pea and Asparagus Brown Rice Salad


  • 4 single-serve Minute Ready To Serve Brown Rice cups
  • 5 tablespoons extra virgin olive oil, divided
  • 2 shallots, finely sliced
  • 1 bunch asparagus, chopped
  • 2 cups fresh English peas
  • 4 handfuls arugula
  • 1 can cannellini beans, rinsed and drained
  • Parmesan Cheese, shredded*
  • 1/2 lemon, zested
  • 3 tablespoons fresh lemon juice
  • Pinch garlic powder
  • Pinch onion powder
  • Kosher salt
  • Freshly ground black pepper


  1. Cook rice according to package directions.
  2. Meanwhile, heat 2 tablespoons oil in a medium skillet. Cook shallots for 2 minutes, until softened, stirring occasionally. Add asparagus and peas, season generously with Kosher salt, and cook until tender but still crisp, stirring occasionally, about 6-10 minutes.
  3. Meanwhile, whisk together remaining 3 tablespoons oil, lemon zest, lemon juice, garlic powder, and onion powder. Season with Kosher salt and freshly ground black pepper.
  4. Toss together rice, cooked vegetables, arugula, beans, and shredded parmesan. Drizzle with lemon vinaigrette. Serve immediately. Alternatively, let all ingredients cool and serve cold, dressing with the lemon vinaigrette just before eating.


*Splurge for the Parmigiano-Reggiano cheese. Use a cheese slicer to get nice long parm shards.

  • Prep Time: 10 mins
  • Cook Time: 15 mins