Mill City Cooks

Asparagus Wild Rice Salad

by Market Chef Jenny Breen

Ingredients

3 cups cooked hand harvested wild and brown rice (1/2 and 1/2)
1 bunch asparagus (if available), trimmed and cut into 2 1/2 inch pieces
1 cup peas or edamame
2 stalks rhubarb, sliced thinly
1 bunch ramps or spring onions, chopped
1 bunch spinach or arugula roughly chopped 
1/2 cup toasted walnuts, roughly chopped or hand crushed
1/2 cup sun dried tomatoes, rehydrated and chopped
Olive oil for roasting
 
Dressing: 
1 1/2 T. fresh dill or thyme minced
2 cloves garlic, minced
1/4 cup olive oil
2 T. fresh orange or apple juice
2 T.  fruity vinegar (raspberry, currant, pear)
1/2 tsp salt
1/2 cup pitted black and green olives, minced

Method

Drizzle asparagus, rhubarb, peas and ramps with olive oil and salt and roast until slightly blistered. Mix in greens after removing from oven.  Set aside.

Combine dressing ingredients and adjust to taste.

Combine roasted vegetables, walnuts, tomatoes and rice and mix well.  Dress until well coated and salt to taste.

Serve over greens if desired.