Wild Rice with Asparagus

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

Serves: 2

Ingredients:

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

Directions:

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.

Lemon-Garlic Rice with Cannellini Beans

This is a really simple dinner that is great for Spring. The broccoli can easily be substituted with asparagus, as that also goes really well with the bright lemon and garlic flavor.

If I have them on hand, I may also throw a few diced tomatoes in the pot with the rice to deepen the flavor. Additionally, you can really use any herbs you like. I tend to just throw in my Tuscan seasoning because I always have it on hand, however fresh thyme or even rosemary would be a welcome addition.

Lemon-Garlic Rice with Cannellini Beans

Serves: 2

Time: about 40 minutes

Ingredients:

1/2 cup long-grain brown rice (if using short-grain, cook time will be shorter)

1 cup water

Zest of 1 lemon

3 cloves garlic, minced

Juice of 1/2 lemon (save the other half and serve the wedges as garnish)

1 teaspoon Tuscan seasoning (I use Penzey’s)

Large pinch salt

2 cups broccoli, chopped (asparagus also works)

1 can cannellini beans, drained and rinsed

1/2 onion, diced

Directions:

Place rice, water, lemon zest, garlic, lemon juice, and Tuscan seasoning (as well as any additional herbs) in a medium or large saucepan with lid. Bring to a boil, then once boiling, reduce to a simmer. Simmer for about 15 minutes with lid on.

While the rice begins to cook, prepare the broccoli by chopping it. Dice the 1/2 onion.

In a small saucepan or sauté pan, cook the onions on high heat until caramelized. To help achieve this, I use water to help the onions not stick (this also helps to sort of deglaze the pan).

Once the rice has been simmering for 15 minutes, add the broccoli along with a splash of extra water and a large pinch of salt. Return the lid and simmer for another 15 minutes, or until rice is cooked and broccoli is tender.

During this time, drain and rinse the cannellini beans. Add to cooked rice and broccoli until the beans are warmed through.

Serve with caramelized onions and lemon wedges. I also have extra salt on the table for my husband, as well. Fresh parsley or thyme would -also be excellent garnishes!

I find this is definitely a simple and healthy meal that is also an easy way to throw in spring vegetables. You can add more veggies and herbs, so it can be pretty different, but the base is nice and fresh. Can’t really go wrong with rice and beans!