This is a recipe I came up with recently because I got some asparagus from market. It’s a good time of year for asparagus, which pairs well with lemons (also abundant in the springtime).
Wild rice and lentils round it out as a meal that is high in protein.
Wild Rice with Asparagus
Prep Time: 10 minutes
Cook time: About 45 minutes
1 bunch asparagus, chopped into 1 1/2 inch pieces
1/2 red onion, diced
2 cloves garlic, sliced
1/2 cup wild rice (+ 2 cups water)
1/2 cup green lentils (+ 1 1/2 – 2 cups water)
Juice of 1 lemon
2-3 teaspoons olive oil
2-3 teaspoons balsamic vinegar
Handful parsley, chopped
salt and pepper, to taste
In a medium lidded saucepan, bring wild rice and 2 cups water to a boil. Reduce to a simmer and let cook, covered, for about 40 minutes (or until water is completely absorbed).
In another pot, combine lentils and 1 1/2-2 cups water (this depends on whether you prefer softer or firmer lentils). I prefer firmer lentils, so I use closer to 1 1/2 cups water. Simmer the lentils and water for 30-40 minutes.
While the rice and lentils are cooking, heat a medium saute pan on high heat. Add the onions and garlic. Continue to cook on high, adding water to prevent sticking, for about 8-10 minutes. Add asparagus with a pinch of salt and continue to cook until asparagus is tender (about 15 minutes).
Once cooked, remove pan with asparagus from heat.
Whisk together the lemon juice, olive oil, and balsamic vinegar.
Once rice and lentils are cooked, combine with the asparagus and chopped parsley. Toss with lemon vinaigrette and season with salt and pepper.
This dish can be served warm or room temperature, so it is a great spring dish. The flavors of lemon, pepper, and asparagus combined with the texture of wild rice is really quite nice.