WARM MUSHROOM, ROASTED ASPARAGUS AND WILD RICE SALAD WITH FETA RECIPE

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Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta Recipe image

A recipe for 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.

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

  • 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.

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