Wild Rice and Asparagus Salad Recipe

Wild Rice and Asparagus Salad Recipes

Ingredients :

1/2 cup wild rice, rinsed

1/2 cup brown lentils, rinsed

1 15 ounce can Swanson's Vegetable Broth

1 onion, chopped

1/2 pound mushrooms, thinly sliced

1 pound asparagus

3 tbsp balsamic vinegar

Method :

Combine the 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.

Creamy Cauliflower Soup provides a nice side dish for this salad. Wild, wonderful, and fabulous !

Serves 6-8

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