Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta

A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.

👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 kevin📖 closetcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

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.

oil1 tablespoon

Add the onion and saute until tender, about ⏱️ 3-5 minutes.

onion, diced1

Add the garlic and saute until fragrant, about a minute.

garlic, chopped2 cloves

Add the mushrooms and saute until just caramelized, about ⏱️ 10-15 minutes, and season with salt and pepper to taste.

mushrooms, cleaned and sliced8 ouncessalt and pepper to taste

Meanwhile, toss the asparagus in the oil along with some salt and pepper.

asparagus, trimmed and cut into bite sized pieces1 poundoil1 tablespoon

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.

asparagus, trimmed and cut into bite sized pieces1 pound

Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.

mushrooms, cleaned and sliced8 ouncesasparagus, trimmed and cut into bite sized pieces1 pounddill, chopped2 tablespoons

Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

mushrooms, cleaned and sliced8 ouncessalad greens4 cupsasparagus, trimmed and cut into bite sized pieces1 pound