Rice and asparagus salad


  • Serves: 4
  • Meal: side dish
  • Tag: vegetarian, seasonal, summer
  • Main ingredients: asparagus, brown rice, Feta cheese
  • Preparation time: 25 minutes (2h in total)

Description: The crunchiness of freshly fried asparagus is excellent in salads. Today on the menu is brown rice, asparagus, cherry tomatoes, and Feta cheese salad. A mustard dressing is there for the richness of taste. We recommend the salad as a side dish for barbecue delicacies or as a snack to be taken to work.

Rice salad with asparagus on a ceramic plate.


  • 270 g brown rice
  • 540 g water
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 170 g fresh asparagus
  • Salt and pepper
  • 2 garlic cloves
  • 2 tablespoons mustard
  • 4 tablespoons olive oil
  • 3 tablespoons vinegar or lemon juice
  • 15 olives
  • ½ red onions
  • 20 cherry tomatoes
  • 100 g Feta cheese


  1. Rinse the rice under the tap, drain it, and put it in a pot together with water and 1 teaspoon of salt. Cover and cook following the instructions on the packaging. When the rice is cooked, leave it on the side and let it cool.
  2. Cut the asparagus into 1 cm pieces. Put 1 tablespoon of olive oil in a pan and fry the asparagus in it. Season with salt and pepper to taste. Leave the asparagus on the side to cool.
  3. Use a small food processor or a hand blender to mix the garlic, mustard, olive oil, and vinegar or lemon juice well.
  4. Mix the cooled rice, asparagus, dressing, olives, chopped red onions, and cherry tomatoes in a bowl. Top it with Feta cheese.
  5. The salad can be eaten cooled to room temperature, but it will be even better if we cool it in a refrigerator for around 2 hours. Bon appétit!

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