Brown Rice with Walnuts and Asparagus

1 cup brown rice
1/2 cup toasted walnut pieces
1 pound asparagus, blanched and diagonally cut
1/2 cup diced purple onion
6 ounces ham, cut in strips
1 small head purple cabbage, shredded
2 tablespoons chopped, slivered fresh basil
2 tablespoons sherry vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons walnut oil
lemon wedges



Recipe:

Prepare rice according to package directions. In a large bowl, combine first 7 ingredients. Toss to combine. In a smaller bowl, combine remaining ingredients. Pour over rice/vegetable mixture. Refrigerate. Serve with fresh lemon wedges. Serves 6.