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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe is from Heidi Swanson of , with a few adaptations. It's a terrific, healthy salad. It makes for a great light meal. I think it tastes even better the day after it's made. Ingredients:
1 garlic clove, smashed and chopped |
1/4 cup tahini |
1 lemon, zest of |
1/4 cup fresh lemon juice |
2 tablespoons olive oil |
1/4 cup hot water |
1/2 teaspoon salt |
1 bunch asparagus, trimmed and cut into 1-inch segments |
1 1/2 cups wild rice |
3/4 cup yellow split peas |
1/4 cup fresh parsley, chopped |
1/4-1/2 cup feta cheese |
Directions:
1. 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, stirring occasionally.
2. Yellow Spilt 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.
3. Dressing:.
4. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
5. Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just until the asparagus is bright and tender. Drain and run under cold water to stop the cooking.
6. In a large bowl combine the wild rice, yellow split peas, asparagus, and the dressing. Mix in parsley and feta cheese. Give it a good toss. Add more salt if needed.
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