Dill Rice Salad with Peas & Asparagus

1 Heat 2 tbsp of oil in a saucepan on medium heat and add the rice, dill and salt. Mix together for 1-2 minutes.
2 Pour the water into the pot, cover and bring to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes, until all of the water is absorbed. Set aside for 10 minutes, then fluff with a fork.
3 While the rice cooks, heat a skillet on medium/high heat with 2 tbsp of oil. Once hot, add the chopped asparagus and cook for 7-8 minutes, stirring occasionally. Add the peas and a pinch of salt & pepper. Cook for another 5 minutes.
4 Remove the pan from the heat and mix in 1 tsp of lemon zest.
5 Prepare the vinaigrette by whisking all of the dressing ingredients together, or shaking them in a jar.
6 To serve, I like to assemble the salad on a large platter. Start with the arugula mixed with ⅓ of the dressing. Layer the rice on top, then the sauteed peas & asparagus, crumbled feta cheese and parsley. Pour the remaining dressing over the top. Best served freshly made or at room temperature.
7 If preparing a day in advance, refrigerate the rice and vegetables separately, then warm them and assemble the salad the day you serve it.