Makes about 6 servings. Difficulty
1 cup Jasmine rice 1 cup water 1/4 cup walnuts, chopped 1 pound asparagus 2 Tablespoons sherry vinegar 2 teaspoons gf dijon mustard 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 Tablespoons walnut oil 1 Tablespoon olive oil 1/2 small red onion, 1/4 inch dice 2 ounces proscuitto, cut into 2 inch long strips 1 small head of radicchio, halved, cored and sliced crosswise into thin shreds 2 Tablespoons fresh basil, slivered
Place rice in a medium saucepan. Cover with cold water and rub gently between your fingers (the water will turn cloudy). Drain and repeat until the water is clear. Drain well.
Cover rice with water until the top of the water reaches the top of your first knuckle when fingertip is resting on top of rice. Bring to a boil. Allow water to boil off - when no water remains, cover and reduce heat to low. Let sit covered for 20 minutes (do not remove lid).
Meanwhile, preheat oven to 400°F. Spread walnuts on a baking sheet and toast for about 8 minutes or until fragrant and lightly browned. Let cool slightly and coarsely chop.
Blanch asparagus in boiling salted water until just tender, about 3 minutes. Refresh under cold water and drain. Cut tips from the asparagus and then cut stems diagonally into 1/2 inch pieces.
In a small bowl, whisk together vinegar, mustard, salt and pepper. Whisk in walnut oil and olive oil.
In serving bowl, toss rice with asparagus, walnuts, red onion, proscuitto, radicchio and basil. Add dressing and toss well. Let stand for 15 minutes before serving (or up to 4 hours).