Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta

By á-174510

Ingredients

• 1/2 cup wild rice
• 1 1/4 cups broth, chicken or vegetable
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 8 ounces mushrooms, cleaned and sliced
• salt and pepper to taste
• 1 tablespoon oil
• salt and pepper to taste
• 1 pound asparagus, trimmed and cut into bite sized pieces
• 2 tablespoons dill, chopped
• 1/4 cup balsamic vinaigrette
• 4 cups salad greens
• 1/4 cup feta or goat cheese or blue cheese, crumbled

Preparation

Step 1

Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
About 30 minutes in, heat the oil in a pan.
Add the onion and saute until tender, about 3-5 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
Meanwhile, toss the asparagus in the oil along with some salt and pepper.
Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F/200C oven until tender, about 10-15 minutes.
Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.