Ingredients:
- 2 cups water
- 1 cup wild rice
- 1 cup mushrooms, chopped
- 1 onion, diced
- 1 1/2 cups vegetable broth
- 1 pound asparagus, trimmed and chopped
- 1 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar
- 1 tsp lemon juice
- salt and pepper to taste
Preparation:
Bring the water to a boil in a medium saucepan. Add the rice and allow to simmer until rice is finished cooking, about 20 to 30 minutes.In a large frying pan or skillet, simmer the mushrooms and onions in 3/4 cup of vegetable broth until mushrooms are cooked and browned, about 8 to 10 minutes. Add the asparagus and the remaining 3/4 cup vegetable broth. Cook for just a few miuntes, until asparagus is slightly soft.
In a small bowl, whisk together the olive oil, balsamic vinegar and lemon juice to make a dressing.
Toss together the rice, vegetables and olive oil dressing, stirring to comine well. Season generously with salt and pepper. Serve hot or cold.
Makes four servings of wild rice salad.
Nutritional Information:
Calories: 226, Calories from Fat: 41
Total Fat: 4.5g, 7% Daily Value; Saturated Fat: 0.7g, 4% Daily Value
Cholesterol: 0mg
Sodium: 297mg
Total Carbohydrates: 38.0g;
Dietary Fiber: 5.5g, Protein: 11.1g
