про еду

про еду

понедельник, 27 марта 2017 г.

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.

Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta

ingredients
  • 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 and cut into bite sized pieces
  • 2 tablespoons dill, chopped
  • 1/4 cup balsamic vinaigrette
  • 4 cups salad greens
  • 1/4 cup feta or goat cheese or blue cheese, crumbled
directions
  1. Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
  2. About 30 minutes in, heat the oil in a pan.
  3. Add the onion and saute until tender, about 3-5 minutes.
  4. Add the garlic and saute until fragrant, about a minute.
  5. Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
  6. Meanwhile, toss the asparagus in the oil along with some salt and pepper.
  7. 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.
  8. Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
  9. Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

http://www.closetcooking.com/2011/06/warm-mushroom-and-wild-rice-salad-with.html?utm_source=newsletter&utm_medium=email&utm_campaign=20170326

Комментариев нет:

Отправить комментарий