Ingredients
- 3 tablespoon olive oil, divided
- 1 whole lemon, zested and juiced
- 2 tablespoon Gourmet Garden™ Garlic Stir-In Paste, divided
- 3 cups vegetable broth
- 2 cups black rice or black quinoa
- 1 pound asparagus, cut in 1-in. pieces
- 1 cup sugar snap peas
- 1 large shallot, finely chopped
- 2 tablespoon Gourmet Garden™ Lightly Dried Basil
NUTRITION INFORMATION
(per Serving)
Preparation
- 1 Combine 2 tablespoons of the olive oil, lemon zest, lemon juice and 1 teaspoon of the Gourmet Garden Garlic Stir-In Paste in small bowl; set aside.
- 2 Heat vegetable broth in a medium saucepan over medium-high heat, add black rice. Bring to a boil; cover and reduce heat to low. Simmer and cook until rice is tender, about 30 minutes.
- 3 Add 1 tablespoon olive oil to large skillet. Add shallot; cook and stir 2 minutes or until softened. Add asparagus, snap peas and remaining Gourmet Garden Garlic Stir-In Paste to pan; cook until tender-crisp, about 3 minutes. Transfer to a large bowl.
- 4 Add rice to bowl, stir in Gourmet Garden Lightly Dried Basil; toss until well combined and serve.
Salmon Nicoise Salad with Lemongrass Chive Dressing
![Salmon Nicoise Salad with Lemongrass Chive Dressing]()
