Ingredients for Addicting Wild Rice Asparagus Salad
- 1 cup uncooked wild rice
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 lb fresh asparagus, trimmed and cut into 1 inch pieces
- 8 ounces fresh mushrooms, sliced
- 1 (14.5 ounce) can chicken broth
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic salt
- 1/2 cup slivered almonds or pecans, toasted (optional)
- 1/2 cup craisins
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How to Make Addicting Wild Rice Asparagus Salad
- Cook 1 cup of wild rice according to package directions.
- About 2 minutes before the rice is finished, add 1/2 cup of craisins and simmer until the rice is cooked through.
- While the rice cooks, prepare the asparagus and mushroom mixture.
- In a large frying pan, heat 1 (14.5 ounce) can of broth over medium heat.
- Add 2 minced cloves of garlic and 1/2 chopped onion to the broth. Simmer for 2-3 minutes.
- Add 1 pound of trimmed and cut asparagus and cook until tender-crisp, about 5-7 minutes.
- Add 8 ounces of sliced mushrooms and cook for another 5 minutes, or until softened.
- Drain any excess broth from the asparagus and mushroom mixture.
- Gently combine the cooked rice and craisins with the asparagus and mushroom mixture.
- In a small bowl, whisk together 2 tablespoons of vinegar and 3 tablespoons of olive oil.
- Pour the dressing over the rice and vegetable mixture and toss to coat.
- Stir in 1 teaspoon of garlic salt.
- If using nuts, toast 1/2 cup of slivered almonds or pecans on a baking sheet under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Add the toasted nuts (if using) to the salad and gently toss to combine.
- Serve warm or cold. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
100g
Fat
10g
Carbs
13g
