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Warm Wild Rice And Asparagus Salad

A home-style Warm Wild Rice And Asparagus Salad made with Wild Rice, Lentils, Mushrooms, Onion, and Vegetable Broth. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 1 cup
• 1 lb
• 1
• 2 1/2 cup
• 1 lb
• 3 tbsp
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   Heat; then reduce heat, cover, and simmer for 30 minutes. Meanwhile, sort through lentils, discarding any debris; rinse lentils, drain, and set aside.

2. 2

   Add lentils to rice and continue to simmer until both rice and lentils are tender to bite (about 25 more minutes).

3. 3

   Drain and let cool.

4. 4

   Snap off and discard tough ends of asparagus, thinly slice stalks.

5. 5

   Add asparagus and 1/3 cup more broth to mushroom mixture, cook, stirring often, until asparagus is crisp-tender (about 2 minutes).

6. 6

   Spoon rice-lentil mixture into a large bowl. Add asparagus mixture, vinegar, and oil; mix gently but thoroughly. Sprinkle with cheese.

7. 7

   Per serving: 236 cal 16%CFF 4g fat