Brown rice salad with asparagus and goat cheese

This undated photo provided by America's Test Kitchen in August 2018 shows a brown rice salad with asparagus and goat cheese in Brookline, Mass. This recipe appears in the cookbook "Holiday Entertaining." (Carl Tremblay/America's Test Kitchen via AP)

Servings: 6-8

Start to finish: 1 hour 15 minutes

Brown Rice:

1 1/2 cups long-grain brown rice

2 teaspoons salt

2 teaspoons lemon juice

Asparagus and Vinaigrette:

1 tablespoon vegetable oil

1 pound asparagus, trimmed

Salt and pepper

2 1/2 tablespoons extra-virgin olive oil

1 shallot, minced

1 teaspoon grated lemon zest plus 2 tablespoons juice

4 ounces goat cheese, crumbled (1 cup)

1/2 cup slivered almonds, toasted

1/4 cup chopped fresh parsley

Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper-lined rimmed baking sheet, and spread into even layer. Drizzle rice with lemon juice and let cool completely, about 15 minutes.

Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes. Uncover, increase heat to high, season with salt and pepper, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using tongs to occasionally move spears from center to edge of pan to ensure all are browned. Transfer to plate and let cool completely. Cut into 1-inch pieces.

Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.

Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.

Nutrition information per serving: 347 calories; 148 calories from fat; 16 g fat (4 g saturated; 0 g trans fats); 8 mg cholesterol; 861 mg sodium; 41 g carbohydrate; 4 g fiber; 2 g sugar; 11 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit . Find more recipes like “Brown Rice Salad with Asparagus, Goat Cheese, and Lemon” in Holiday Entertaining .