Radish and Asparagus Wild Rice Salad
By Julie Grice
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
- Asparagus
- chicken or vegetable stock
- dry wild rice
- Extra Virgin Olive Oil
- Fresh basil
- fresh cilantro
- fresh lemon juice
- Fresh mint
- Fresh parsley
- Lemon vinaigrette
- olive oil
- pinch of salt
- pinch of sugar
- Radishes
- Sea salt
- spring onions
- Water
- white wine vinegar
DIRECTIONS
- Pour the rice into a 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.