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 â€“ I usually leave out)
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 â€“ 2 (or more â€“ heheheh) cloves garlic, peeled and finely chopped
Pinch of sugar
2 â€“ 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 â€“ 10 min) until tender but not mushy. Rinse under cold water and cut into 2â€ lengths. Place in bowl over rice.
Mix together all vinaigrette ingredients in a bowl. Pour over rice and toss gently.