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Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta August 4, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I made this as a side dish to go with chicken. It is made to be served on lettuce but I think it tastes just fine as is. It takes a bit of time to make but it is yummy.


  • 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




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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