 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
I got this recipe from Veg Cooking. It was delicious. Enjoy! Ingredients:
2 cups water |
1 cup wild rice |
1 lb mushroom, thinly sliced |
1 large white onion, diced |
1 1/2 cups vegetable broth |
1 lb asparagus, woody ends trimmed, sliced |
1 tablespoon extra virgin olive oil |
1 1/2 teaspoons balsamic vinegar |
salt and black pepper, to taste |
Directions:
1. In a pot over medium-high heat, combine the water and rice. Bring to a boil. Reduce the heat, cover, and simmer for 30 minutes, or until the rice is cooked. Set aside.
2. In a large frying pan over medium heat, combine the mushrooms, onions, and 3/4 cup of the broth. Bring to a boil and cook, stirring often, until the liquid evaporates and the vegetables are browned.
3. Add the remaining broth and the asparagus. Cook until the asparagus is tender. Remove from the heat.
4. In a large bowl, whisk together the olive oil and vinegar and toss with the rice and vegetables to coat. Season with salt and pepper.
|
|