Warm Asparagus Salad With Basil + Mint Pistou
- 2 Cups Cooked Brown Rice
- 1 1/4 Cup Cooked Lentils (I used Black Beluga Lentils)
- 1 lb. Asparagus
- 1/2 Cup Roughly Chopped, Fresh Chives
- 2 Cloves Garlic
- 1 tsp. Sea Salt
- 1/2 Cup Walnut Pieces
- 1/3 Cup Fresh Lemon Juice (about one lemon)
- 1 Cup Fresh Basil Leaves
- 1/3 Cup Fresh Mint Leaves
- 1/3 Cup Extra Virgin Olive Oil
- Pepper and Red Pepper Flakes to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Asparagus (1 lb.)
- Basil, Fresh Leaves (1 Cup)
- Chives, Fresh (1/2 Cup)
- Garlic (2 Cloves)
- Lentils, Cooked (1 1/4 Cup)
- Mint, Fresh Leaves (1/3 Cup)
- Walnut pieces (1/2 Cup)
- Cooking & Baking
- Olive oil, Extra Virgin (1/3 Cup)
- Pepper and red pepper flakes (1)
- Sea salt (1 tsp.)
- Pasta & Grains
- Brown rice, Cooked (2 Cups)
- Drinks
- Lemon juice, Fresh (1/3 Cup)
Preparation
Read recipe preparation on sproutedkitchen.com
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Published April 23, 2010 (2 years ago).
13 people saved this recipe.
