Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta/Balsamic Vinaigrette

Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta

A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.

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

directions

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.
2. About 30 minutes in, heat the oil in a pan.
3. Add the onion and saute until tender, about 3-5 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
6. Meanwhile, toss the asparagus in the oil along with some salt and pepper.
7. 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.
8. Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
9. Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

Balsamic Vinaigrette

Servings: 1

ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 large clove garlic (grated)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

directions

1. Mix everything.