Forbidden rice and Asparagus Salad

2 cups forbidden rice
4 cups water
1 inch piece ginger peeled and minced
1 bunch asparagus
2 T lemon juice
1 T ghee
1 T dry ginger
1 tsp salt

1. For the rice: Soak rice in water overnight or for 8 hours. The next day in a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. 
2. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. 
3. Dice asparagus and add to hot rice. 
4. Make dressing with ghee, lemon and ginger.

This recipe is delicious with Beet Chutney on top. 

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