Spring Rice Salad With Lemon-dill Dressing

Ingredients

• 0.5 lb asparagus trimmed cut into 1 inch pieces
• 1 cup rice long grain
• 1 tablespoon olive oil extra virgin 
• 3 tablespoons optional: dill fresh chopped
• 1  garlic clove minced
• 0.5 lb green beans trimmed cut into 1 inch pieces
• 3 tablespoons juice of lemon fresh
• 4 servings salt and pepper to taste
• 0.5 lb sugar snap pea trimmed
• 2 cups vegetable stock 

Equipment

• bowl
• sauce pan
• slotted spoon

Directions

1. Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.2 Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil.
2. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness.
3. Remove with slotted spoon and let cool.3
4. Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness.
5. Drain and let cool with other vegetables.4 In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.5
6. Add rice and vegetables and toss.6
7. Garnish with dill sprigs and lemon wedges if desired.