I’m whispering this in case I jinx it – but we appear to be heading into the UK late spring bank holiday weekend with the sun shining here in Somerset! This calls for salad and, as it’s May, it calls for asparagus because everything needs asparagus during its short, wonderful season! I love pairing asparagus with lemon, they just work so well together, but in this Wild Rice and Asparagus Salad I wanted a subtle citrus flavour rather than a zesty one. I used gentle lemon thyme in the salad itself and sumac with its wonderfully tart, slightly lemony, flavour in the dressing. If you can’t get lemon thyme do just add a tablespoonful of lemon juice or more to taste and add in some chopped basil or parsley for good measure. With National Picnic Week just around the corner this is a fabulous addition to your wicker basket – grab a rug and your loved ones and head to the shade of a tree, the top of a mountain or the edge of the sea!

Wild Rice and Asparagus Salad with Sumac Dressing and Lemon Thyme

A zesty early summer salad with asparagus and wild rice.

Print Pin Rate

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Ingredients

SALAD

150 g (2/3 cup) mixed wild rice and basmati rice
75 g (1/3 cup) shelled broad beans (fresh or frozen)
100 g (1/2 cup) fine beans, topped and tailed
75 g (1/3 cup) asparagus, woody ends snapped off
25 g (1/8 cup) lemon thyme, roughly chopped
salt and pepper to taste

DRESSING

2 tbsp hazelnut oil
2 tbsp white wine vinegar
1 tbsp Dijon mustard
11/2 tsp sumac

Instructions

Cook the broad beans in boiling water for 5 minutes, drain and refresh under cold running water, slip the outer skins off.
Steam the asparagus and fine beans for 5 minutes or until fork tender, refresh under cold running water.
Cook the rice in a large pan of boiling water for 20-25 minutes until just tender (or according to packet instructions) drain and refresh under cold running water.
Place the rice in a large bowl, add the beans, asparagus, lemon thyme and salt and pepper to taste, stir gently to combine.
Whisk or blend the ingredients for the dressing thoroughly and pour into a small bowl.
Serve the rice salad with the dressing on the side for people to help themselves.

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Happy Bank Holiday Weekend to you my lovelies, I hope the sun shines where you are!

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6 Comments

Linnea | (Chick)peas & Understanding on June 7, 2017 at 10:21 pm
Oh this is beautiful, my mouth is watering just by the looks of it!
I actually had to google this Sumac thing though… Never heard of! What does it bring to a dish? Savoury, spice, bitterness? xx
- Chris Mosler on June 9, 2017 at 1:09 pm
  Thank you Linnea 🙂 Sumac is so useful, I hadn’t tried it until about 4 years ago. It has to be tried really and is a bit difficult to explain but it brings a citrussy tartness to dishes – it’s great in tagines – it’s used a lot in Middle Eastern cooking.
Choclette on June 12, 2017 at 1:53 pm
Lemon thyme is such a wonderful herb and sumac is an underrated spice which I certainly ought to use more often. What a gorgeous summery recipe. Asparagus, broad beans? Bring them on.
- Chris Mosler on June 12, 2017 at 1:59 pm
  I can go for weeks forgetting all about sumac and it’s such a lovely surprise when I find it again!
Rhian @ Rhian's Recipes on June 12, 2017 at 2:19 pm
Looks so delicious and perfect for summer! Love the sound of that sumac dressing 🙂
- Chris Mosler on June 12, 2017 at 3:36 pm
  Thanks Rhian, let me know if you try it!

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Wild Rice and Asparagus Salad with Lemon Thyme and Sumac