wild rice and 4 cups of water in a large pan and bring to a simmer.
Cover and cook for 30 minutes. Add the lentils and continue to simmer
until both the rice and lentils are tender, about 25 minutes longer.
Drain, then set aside.
Heat 1/2 cup of
the vegetable broth in a large nonstick frying pan, then add the onion and
mushrooms. Cook over medium high heat, stirring frequently, until the
liquid has evaporated and the onion begins to stick to the pan. Add
another 1/4 cup of the broth, stirring to loosen any vegetable bits, and
continue cooking until the mixture begins to stick again. Repeat this
process of adding liquid and cooking until it evaporates and the
vegetables are well browned.
Snap the tough
ends off the asparagus and discard, then cut the stalks on the diagonal
into 1 inch lengths. Add to the browned onion mushroom mixture with 1/4
cup of vegetable broth and cook, stirring often, until the asparagus is
just tender, about 2 minutes.
Add the lentil
rice mixture to the vegetables along with the balsamic vinegar. Stir
gently to mix, then transfer to a serving bowl or platter.
Cauliflower Soup provides a nice side dish for this salad. Wild,
wonderful, and fabulous !