I opened the fridge after a long weekend of travel, and found slim pickings aside from some local asparagus and mushrooms. At this point, feeling too tired to grocery shop, I needed to get creative. Raiding our pantry for grains, I made this impromptu spring wild rice and quinoa salad with sautéed asparagus and mushrooms. I added thyme, citrus, and almonds to round out this light and vibrant dinner, and felt ready to take on the week.
Yield: Serves 4 as a main
- 1 cup cooked and cooled basmati rice (or other long grained rice)
- 1/2 cup cooked and cooled wild rice
- 1/2 cup cooked and cooled quinoa
- 2 tablespoons butter
- 12 ounces asparagus, woody ends removed, cut into bitesized pieces
- 12 ounces button mushrooms, cut into thin slices
- 2 garlic cloves, crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup toasted slivered almonds
- 1/4 cup chives, finely chopped
- 1/2 cup feta/goat cheese, crumbled (optional)
Lemon thyme vinaigrette:
- Zest of 2 lemons
- 1/4 cup lemon juice (approximately 2 lemons)
- 1/2 teaspoon fresh thyme, finely chopped
- 3 garlic cloves, crushed
- 1 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- For the vinaigrette: In a small bowl, whisk together the lemon juice, zest, thyme, garlic, olive oil, salt, and pepper until well combined.
- For the wild rice salad: In a large bowl, mix together the basmati, wild rice, quinoa and chives.
- In a large non-stick pan over medium-high heat, melt the butter. Add the mushrooms to the pan and cook over medium heat for 11 minutes, stirring infrequently until they are starting to well browned.
- Add the asparagus to pan with the mushrooms. Cook over medium-high heat for 3-4 minutes, until the asparagus turn a bright greed.
- Add the minced garlic, salt and pepper to the pan and cook for one minute more, stirring constantly.
- Add the cooked mushrooms and asparagus to the rice mixture and pour the vinaigrette over the salad. Mix gently to combine.
- Top with slivered almonds, chives, and feta (if using). Serve immediately. Keeps 1-2 days, refrigerated and covered.