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Warm Asparagus Salad With Basil and Mint Pistou

Warm Asparagus Salad With Basil and Mint Pistou
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WebMD Recipe from

  • 2 cups
    cooked brown rice
  • 1 1/4 cups
    cooked lentils (I used black beluga lentils)
  • 1 pound
  • 1/2 cup
    roughly chopped, fresh chives
  • 2 cloves
  • 1 teaspoon
    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
  1. Preheat oven to 425°F
  2. In a food processor or blender, add the garlic cloves, salt and walnuts and pulse a few times. Chop or tear the herbs into smaller pieces, and add them to the processor with the lemon juice, pulse until everything is coarsely combined. Add a generous pinch of pepper and red pepper flakes and the extra virgin olive oil. Again, a few more pulses to combine. I like to leave mine a bit chunky.
  3. Bring a pot of water to a boil. Cut the asparagus spears on a diagonal, about one inch pieces. Add them to a steamer basket (or to the boiling water, but they will only need about 1.5 minutes here) and steam for about 2.5 minutes. Prepare another bowl of ice water. Remove and add the asparagus to the ice water bath to set their color. After a few minutes, drain completely.
  4. Prepare the brown rice and lentils according to instructions. While warm, mix them together in a large bowl. Add the asparagus and a few big dollops of the pistou (amount based on personal preference), and fold gently to coat everything in the sauce. Add the chives, fold again. Garnish with fresh chives.
Nutritional Information

Makes: 7 servings
  • Calories500
  • Carbohydrates72.1 g
  • Cholesterol0 mg
  • Fat17.3 g
    • Saturated fat2.5 g
  • Sodium349 mg
  • Protein18 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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