August 28, 2015 Julie Grice

Radish and Asparagus Wild Rice Salad

Grilled veggies add depth to this herb-y wild rice salad. Serve this as a side at your next cookout, or as a simple main dish on a weeknight.

Yield:

3-4 as main dish, 6-8 as a side

Grilled veggies add depth to this herb-y wild rice salad. Serve this as a side at your next cookout, or as a simple main dish on a weeknight.

Ingredients

1 cup of dry wild rice

2 cups of water

1 cup of chicken or vegetable stock

5 spring onions halved lengthwise and cut into 1-inch pieces

1/2 pound of asparagus sliced

1/2 pound of radishes halved

2 tablespoons of olive oil

1/4 cup of fresh cilantro torn

1/4 cup of fresh parsley torn

1/4 cup of fresh basil torn

1/4 cup of fresh mint torn

sea salt

Lemon Vinaigrette:

2 tablespoons of fresh lemon juice

6 tablespoons of white wine vinegar

1/4 cup of extra virgin olive oil

pinch of sugar

pinch of salt

Pour the rice into a Circulon® Innovatum 2 Qt. Covered Saucepan and cover with the water and stock. Bring to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the rice is tender and beginning to split.
Meanwhile, preheat a grill pan or a grill to medium heat. Toss the onions, asparagus and radishes with the olive oil and a pinch of salt. Grill the vegetables until they are tender and grill marks appear, about 4-5 minutes.
Make the vinaigrette: whisk all ingredients together until blended.
Toss the rice with the vegetables, fresh herbs and vinaigrette. Serve warm.