I love making Wehani rice.  Your whole house smells like popcorn while it’s cooking.  My son came into the kitchen and asked where the popcorn was.  I told him I was cooking rice and not popcorn.  He told me he could smell the popcorn and it wasn’t very nice of me to hide it and not share!  Gotta love the logic of a 5 year old!  He did however devour the rice for dinner that night and I threw together this delicious rice salad with the rest.  I had some fresh asparagus on hand and a delicious asian dressing I wanted to try.  I had this dish as my main meal but it would be excellent as a side dish too!


  • 2 cups Clean Eating Easy Oven Baked Wehani rice, cooked (recipe here)
  • 1 bunch fresh asparagus, washed with ends removed, cut into 1 inch pieces
  • 4 tbsp organic low sodium soy sauce
  • 1 tsp sesame oil
  • 1 tbsp brown rice vinegar
  • 2 tsp fresh ginger, minced
  • 1 clove garlic, minced
  • 1 green onion, very finely chopped
  • 1/4 cup crumbed goat cheese


  1. In a small bowl mix together the soy sauce, sesame oil, vinegar, ginger, garlic and onion.  Stir until thoroughly combined.
  2. Using a steamer bag (or a pot of boiling water), cook the asparagus until just tender.
  3. In a large bowl add rice and asparagus.  Pour dressing over top and gently toss to evenly coat.
  4. Divide salad evenly among 4 plates and top each with a tablespoon of crumbled goat cheese.

Nutritional Info:

Makes approximately 4 cups.

Serving size 1 cup.

Nutrients per serving: Calories: 243 , Cal. from Fat: 52, Total Fat: 5.5g, Sat. Fat: 2g, Carbs: 43g, Fiber:  3g, Sugars: 1g, Protein: 7.5g, Sodium: 770.5mg, Chol: 6.5mg


Store any leftovers in an airtight container in the fridge for up to 3 days.

This meal is also gluten free and can be enjoyed by those that have a gluten free lifestyle!

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