Lagniappe: Rice Salad with Hakurei Turnip, Asparagus, & LeekApr 21st, 2014 | By jdixon | Category: Blog
Hakurei turnips and asparagus both appear in the market here in the Pacific Northwest at about the same time, a sure sign that Spring is really here. I usually throw them on the grill, and the leftovers make a great cold salad the next day. But you can skip the grilling and make this in a skillet.
First make a batch of Kokuho Rose brown rice. Add a cup or so of the rice to a couple of quarts of boiling water. Cook at an active boil for 35 minutes, then drain and set aside.
Cut 3 or 4 turnips and about a half pound of asparagus into smallish, bite-sized pieces, then cook over medium-high heat in a small drizzle (maybe a teaspoon) of extra virgin olive oil until they’re lightly browned. Slice a leek in half lengthwise, then again crosswise thinly. Chop the stems of the turnip greens quite small, the leaves a bit more coarsely, and add them along with the leeks to skillet. Cook for about 5 minute or until the greens are tender. Remove from the heat and let cool.
Combine the cooked rice and vegetables in a large bowl. Drizzle generously with more extra virgin olive oil, add a more moderate splash of Katz* Viognier Honey vinegar, take a bite, and add some flor de sal if it needs salt. Serve at room temperature.
*The very tasty Katz Orleans method vinegars are available at the Real Good Food “warehouse” when it’s open on Mondays; order online from Katz & Co.