Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta


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
1 handful dill, chopped
1/4 cup balsamic vinaigrette
4 cups salad greens
1/4 cup feta or goat cheese or blue cheese, crumbled

View the full recipe: Closet Cooking

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