Spring Wild Rice Salad

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101 Cookbooks
Serves 8
1 clove garlic, smashed & chopped
1/4 cup almond butter (or other nut butter)
1 lemon, zest
scant 1/4 cup fresh lemon juice
2 tbsps olive oil
scan 1/4 cup hot water
scan 1/2 tsp fine grain sea salt
1 bunch asparagus, trimmed & cut into 1" segments
4 cups cooked wild rice
1 cup cooked yellow split peas
1 bunch chives, chopped
1/4 cup goat cheese, crumbled (optional)
1. To cook the wild rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.
2. To cook dried yellow split peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.
3. Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

4. Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute - until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.
5. In a large bowl combine the wild rice, yellow split peas, asparagus, and abot half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.
You can pan-fry the split peas for a minute or so to get a bit of crunch.
Meal   LunchDish   Salad
Main Ingredient   Rice/GrainsPrep Time   15 to 30 minutes
Cooking Time   1 hour 
Features   Low-Calorie, Low-Fat, Vegetarian, Wheat/Gluten-Free

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