Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta

Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta recipe

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
1 handful dill, chopped
1/4 cup balsamic vinaigrette
4 cups salad greens
1/4 cup feta or goat cheese or blue cheese, crumbled

Directions
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 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.

Cooking

Food & Drink