Recipe: Wild Rice and Asparagus Salad

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This recipe comes from my friend Joan, who says she saw I bought asparagus and knew she had to share. She says she found it on a plane coming home from Germany years ago and has been making it ever since.

Wild Rice and Asparagus Salad
6 ounces wild rice*
½ teaspoon salt
1 pound asparagus spears
2 tablespoons toasted sesame seeds (optional – I usually leave out)

Vinaigrette

2 scallions, sliced thinly on the diagonal
1 tablespoon finely sliced orange peel
5 tablespoons orange juice
5 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon grated fresh ginger (can substitute bottled pickled ginger)
1 – 2 (or more – heheheh) cloves garlic, peeled and finely chopped
Pinch of sugar
2 – 3 tablespoons roughly chopped fresh coriander (cilantro)

Rinse rice and turn into pan with 2 pints cold water and salt. Bring to a boil, stir, cover, lower the heat and simmer for 40 minutes until cooked. Place is large bowl.
*If substituting for wild rice or using a blend, follow cooking instructions for that particular rice. Rice should be cooked but not mushy.

Trim and steam asparagus (or cook in boiling salted water for 5 – 10 min) until tender but not mushy. Rinse under cold water and cut into 2” lengths. Place in bowl over rice.

Mix together all vinaigrette ingredients in a bowl. Pour over rice and toss gently.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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