Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta
- 1/2 cup wild rice
- 1 1/4 cups broth, chicken or vegetable
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 8 ounces mushrooms, cleaned and sliced
- salt and pepper to taste
- 1 tablespoon oil
- salt and pepper to taste
- 1 pound asparagus, trimmed
- 1 handful dill, chopped
- 1/4 cup balsamic vinaigrette
- 4 cups salad greens
- 1/4 cup feta or goat cheese or blue cheese, crumbled
- Produce
- Asparagus (1 pound)
- Dill (1 handful)
- Garlic (2 cloves)
- Mushrooms (8 ounces)
- Onion (1)
- Salad greens (4 cups)
- Canned Goods
- Broth (1 1/4 cups)
- Condiments
- Balsamic vinaigrette (1/4 cup)
- Cooking & Baking
- Salt and pepper (2)
- Vegetable oil (2 tablespoon)
- Pasta & Grains
- Wild rice (1/2 cup)
- Dairy
- Feta or goat cheese or blue cheese (1/4 cup)
Preparation
Read recipe preparation on closetcooking.com
Social Stats
70.2Rating
1-100
1-100
19Tweets
155Facebook
Shares
Shares
1StumbleUpon
Views
Views
15,378PinterestPins
Recipe Stats
Published June 25, 2011 (1 year ago).
16 people saved this recipe.
