Asparagus Wild Rice Salad
by Mill City Market Chef Jenny Breen
3 cups cooked hand harvested wild and brown rice (1/2 and 1/2) *
1 bunch asparagus (if available), trimmed and cut into 2 1/2 inch pieces
1 cup peas or edamame
2 stalks rhubarb, sliced thinly
1 bunch ramps or spring onions, chopped
1 bunch spinach or arugula roughly chopped
1/2 cup toasted walnuts, roughly chopped or hand crushed
1/2 cup sun dried tomatoes, rehydrated and chopped
Olive oil for roasting
1 1/2 Tbsp fresh dill or thyme minced
2 cloves garlic, minced
1/4 cup olive oil
2 Tbsp fresh orange or apple juice
2 Tbsp fruity vinegar (raspberry, currant, pear)
1/2 tsp salt
1/2 cup pitted black and green olives, minced
- Drizzle asparagus, rhubarb, peas and ramps with olive oil and salt and roast until slightly blistered. Mix in greens after removing from oven. Set aside.
- Combine dressing ingredients and adjust to taste.
- Combine roasted vegetables, walnuts, tomatoes and rice and mix well. Dress until well coated and salt to taste.
- Serve over greens if desired.
Cook's Note *
If hand harvested rice is not available, use freshest wild and brown rice.