Asparagus Rice Salad with Garlic Sauce

Great as a vegetarian entree or delicious side dish. Can be served hot or cold.

• Prep Time 10 Minutes
• Cook Time 25 Minutes
• Difficulty Easy
• Servings 

Ingredients

• 6 ounces, weight Box Of Uncle Ben's "Original Long Grain & Wild Rice"
• ½ cups Soy Beans
• 1 whole Red Pepper Chopped
• 1 bunch Asparagus, Blanched For 3 Minutes
• ½ cups Pecans
• 1 whole Avocado, Sliced
• FOR THE GARLIC SAUCE:
• ¼ cups Rice Vinegar
• ¼ cups Extra Virgin Olive Oil
• 1 clove Garlic, Mined
• ½ Tablespoons Dijon Mustard
• 2 whole Lemons, Juiced
• ½ bunches Green Onions, Chopped

Preparation Instructions

Cook rice according to directions. Add soy beans, red pepper, asparagus, pecans, and avocados. Drizzle garlic sauce over top, if desired.

For the garlic sauce, mix sauce ingredients and chill overnight in an airtight container.

Vegetable Bake

Vegetable Bake
1 16oz bag of broccoli, cauliflower, carrot mixed frozen vegetables
1 can cream of mushroom soup
2 cups of shredded cheddar cheese
1/4 cup of milk
1 bag of frozen onion rings

Cook vegetables according to your liking. Place in a baking dish. In saucepan over medium heat combine cream of mushroom soup, cheese, and milk. Stirring constantly until heated through and cheese is melted. Pour this mixture over your vegetables in the baking dish. Place onion rings on top. Place in the oven at 375 and bake until onion rings areto your liking.