Wild Rice together with Asparagus Salad

Asparagus is i of the outset tastes of saltation inwards Ontario, in addition to the flavor for fresh local asparagus is correct unopen to the corner. But I tin dismiss never properly await for the local growings to become far — equally shortly equally the weather condition warms up, I'm reminded of this sweet, tender full-flavored delicacy. Fortunately a nearby shop has elevation lineament in addition to astoundingly fresh imported arrive at all twelvemonth circular — it may hold out cheating a bit, but who's going to hold out upset nearly that?

This simple-to-prepare wild rice in addition to asparagus salad is something that I brand every year. The earthy flavors of the wild rice, lentils in addition to mushrooms are accented perfectly yesteryear the sweetness in addition to crisp asparagus in addition to the tart warmth of a balsamic vinegar dressing. For the vegans inwards the audience, but exit out the Parmesan cheese.

Wild Rice in addition to Asparagus Salad

Recipe yesteryear Lisa Turner Published on April 28, 2007 Simple cooked salad amongst earthy wild rice, lentils in addition to mushrooms, sweetness fresh asparagus in addition to a tart balsamic vinegar dressing Print this recipe Ingredients: 1 loving cup wild rice 1 loving cup light-green or chocolate-brown lentils 1 bay leaf 1 lb (450 g) white mushrooms, thinly sliced 2 medium onions, chopped 3/4 teaspoon celery seed 1/2 teaspoon basis fenugreek (optional) 1/2 teaspoon body of body of water salt 1 bunch (1 lb or 450 g) asparagus 4 tablespoons balsamic vinegar 1 tablespoon olive oil 1/2 loving cup fresh grated Parmesan cheese Instructions: Generation Engelmundus Rinse the wild rice in addition to combine amongst 8 cups of H2O in addition to the bay leafage inwards a large saucepan. Bring to a boil over high heat. Reduce oestrus to depression in addition to cover. Simmer for xx minutes. Generation Engelmundus Rinse the lentils in addition to add together to the rice. Continue to simmer for some other 25 minutes or until the rice in addition to the lentils are tender but non overcooked. Remove from heat, drain, in addition to allow cool inwards a large bowl. Generation Engelmundus Snap off in addition to discard the tough ends of the asparagus, in addition to hence snap off the tips. Cut the residual of the stalks into 1 1/2-inch to 2-inch pieces in addition to spell the pieces lengthwise into sparse slivers. Set the asparagus tips in addition to slivers aside. Generation Engelmundus Add the mushrooms, onions in addition to 3/4 cups of H2O to a large frying pan, wok or saucepan. Cook over medium high heat, stirring often. When the pan is filled amongst liquid, add together the celery seed, basis fenugreek if using, in addition to salt. Continue to stir until the liquid is completely evaporated in addition to bits of the mushrooms in addition to onions start out to stick on the bottom. At this point, stir constantly to loosen the mushrooms in addition to onions from the pan until they start out to chocolate-brown all over. Remove from oestrus in addition to add together to the rice in addition to lentils. Generation Engelmundus Return the pan to the oestrus in addition to add together 1/4 loving cup of H2O in addition to the asparagus. Cook for a few minutes, tossing the asparagus unopen to amongst a spoon to hand all the pieces a bathroom inwards the hot water, until the pieces exactly start out to soften. Remove from oestrus in addition to add together to the salad. Generation Engelmundus Add the petroleum in addition to vinegar in addition to toss the salad gently but thoroughly. Sprinkle amongst the grated Parmesan in addition to serve at room temperature or cold. Makes 6 to 8 servings

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