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Ingredient: fresh basil

Rice Salad with Asparagus and Peas

Rice Salad with Peas and Asparagus-9

This post is published in partnership with We Olive SLC

Rice Salad with Asparagus and Peas is as light and colorful as a beautiful spring day. After so many months eating warm hearty meal I wait not so patiently for asparagus and peas to arrive heralding milder temperatures and the earth coming back to life.

I use short grain Arborio rice because it is starchy and as it cooks its texture becomes creamy yet the grain remains firm. You will add the asparagus and peas to boiling water during the final minutes of when the rice is cooking. A vinaigrette olive oil (I used basil-infused olive oil because yum), sherry vinegar, garlic, and anchovy paste flavors the rice and vegetables.

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If you’ve never used anchovy paste before don’t be put off by it. You can find it in a tube at most grocery stores or on Amazon. Anchovy paste is a combination of ground anchovies, olive oil, and little sugar. If you want that savory flavor bomb (and you should) but aren’t keen to deal with anchovies, paste is the way to go.

About the peas, if you can get your hands on fresh peas, by all means, use those but if you can’t, frozen peas will work just fine. Prepare the asparagus just as you always do by cutting or breaking off the tough fibrous bottoms.

Arugula adds a freshness and peppery bite to the salad. Have you tried to growing arugula? It’s so easy! I grow it in pots on my patio. It’s actually really easy to grow many greens and herb in pots. Try it. Nothing is better than picking fresh greens and eating them moments later.

This rice salad is a perfectly good meal on its own but it could also be a nice accompaniment to a grilled protein like salmon. It also travels well if you are looking for something to bring to a potluck or if you pack lunch to work.

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Here are a few other salads that you may be interested in:

How to Make Rice Salad with Asparagus and Peas

Rice Salad with Aspargus and Peas

Portobello Mushroom Pizzas

Portobello Mushroom Pizzas

I love pizza. Let me be very clear, I could eat pizza every single day of my life. I am not necessarily proud of that fact but it is the truth. For me, there is no greater comfort than warm, melted cheese stretching from the plate to my mouth. Bring it on.

But honestly, sometimes I don’t feel like messing around with dough. I am one messy cook, I get flour everywhere even if I am only rolling out store-bought dough. Enter Portobello mushrooms. They are perfect stand-ins for pizza crust. Mushrooms are hearty and meaty and their cup shape perfectly holds sauce, cheese, and any toppings that you enjoy.

Portobello Mushroom Pizzas

For a quick and easy weeknight dinner use jarred or canned tomato sauce. I use for mozzarella for its ability to melt into stringy gooeyness, provolone for its flavor, sand parmesan for its sharp bite. I like the combination of cheeses but you can skip the provolone and I still think you will be happy with the result.

For the toppings of this Portobello mushroom pizza, I love sun-dried tomatoes and pine nuts with a drizzle of balsamic vinegar, a pinch of crushed red pepper flakes, and ribbons of basil. But, you can swap out these toppings for anything that you prefer.

Portabello Mushroom Pizza-8

I also love olives and onions. Sometimes I use pesto for the sauce instead of marinara sauce. I have a stash of pesto in my freezer from last summer’s bounty. I freeze the pesto in an ice cube trays. Make these your own with your favorite toppings or whatever you have on hand.

The secret to pump up the flavor of the Portobello mushrooms is brush them with a garlic butter mixture before you fill them with sauce and toppings and pop them in the oven. Trust me, it is delicious.

Other mushroom recipes you may be interested in:

Portobello Mushroom Pizza

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