Asparagus Salad with Wild Rice and Pecan Nuts with Lemon Dressing

Salads | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Asparagus Salad with Wild Rice and Pecan Nuts with Lemon Dressing

Ingredients

Asparagus - 14.1 oz
Butter - 1 tablespoon
Wild rice - ½ cup
Basmati rice - 1 cup
Frozen green bean pods - 1 cup
Chicken Broth - 3½ cups
Scallions - 4 stalks
Cilantro - 3 tablespoons
Fresh Mint - 2 tablespoons
Roasted Peanuts - 1 cup
Salt - 1½ teaspoons
Dessert Yogurt - ½ cup
Meyer Lemon Juice - 1½ tablespoons
Olive Oil - 3 tablespoons
Citrus Zest Mix - 2 teaspoons
Ground Black Pepper - to taste
Banana Leaves - to taste

Step by Step guide

Step 1

Cut the asparagus diagonally into small pieces. In a pot, bring 3 cups of water to a boil and add the asparagus, cooking until tender for 3 minutes. Drain the water into a bowl, rinse the asparagus under cold water, and dry.

Step 2

Melt the butter in a deep skillet over medium heat. Add both types of rice and stir for 1 minute. Add the broth and 1½ cups of the reserved asparagus water, bring to a boil, reduce the heat, cover, and cook until the rice is tender, about 40-50 minutes. Drain any excess liquid and dry the rice well.

Step 3

In a bowl, combine the rice, peas, asparagus, finely chopped green onions, cilantro, mint, slightly crushed nuts, and salt. Mix well.

Step 4

Combine the yogurt, lemon juice, zest, olive oil, and pepper. Drizzle over the salad and mix well, adding more salt, lemon juice, and pepper if needed.