Instructions: Add enough water (about 1/4 cup) to broth to make 2 cups. In a saucepan bring broth to boiling. Add rice. Return to boiling; reduce heat. Cover; simmer about 15 minutes, or until tender.

Meanwhile, cook asparagus, covered, in a small amount of boiling water for 2 minutes. Add peas; cook 2 to 3 minutes more, or until crisp-tender. Drain.

In a large bowl combine cooled rice, asparagus and peas, nuts, cilantro or parsley, and onions. In a small bowl combine oil, lemon peel, lemon juice, yogurt, pepper, and 1/4 teaspoon salt. Pour over rice mixture; toss to coat. Cover; chill thoroughly.

To serve, line a large platter with spinach leaves. Top with torn spinach, then rice mixture. Garnish with lemon, if desired.

NOTES : The flavor combination of asparagus, citrus, nuts and rice excels.

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