Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta

Warm Mushroom and Wild Rice Salad with Roasted Asparagus and Feta

New things are quickly starting to show up at the farmers market these days which I took as a subtle reminder that I should get my asparagus fix on sooner rather than later! With that in mind I realized that it was time to finish the recipe that had been on my mind for the last few weeks for a warm asparagus and mushroom salad. I wanted to combine two of my favorite foods, asparagus and mushrooms in salad that was served warm over salad greens. I often like to include whole grains in my salads and I was pretty determined to use wild rice but I was unsure as to where to go from there. My uncertainty was solved the other day when I used the dill in the cod wrapped in crispy potatoes with a dill and caper sauce which reminded me of how much I enjoy the mushroom and dill flavour combo and everything else kind of fell into place. I finished the salad off with a balsamic vinaigrette and some crumbled feta, though I had also been contemplating using either goat cheese or blue cheese. For method of cooking I went with my favourites and roasted the asparagus to bring out its full flavour and sauteed the mushrooms until they started to caramelize. In the end, I was quite pleased with the results! The flavours all went wonderfully together and I particularly liked the way the warm asparagus and mushrooms worked with your more ordinary cool salad greens.

Warm Mushroom and Wild Rice Salad with Roasted Asparagus and Feta

Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta

A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hours

Printable Recipe
Ingredients
  • 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 and cut into bite sized pieces
  • 1 handful dill, chopped
  • 1/4 cup balsamic vinaigrette
  • 4 cups salad greens
  • 1/4 cup feta or goat cheese or blue cheese, crumbled
Directions
  1. Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
  2. About 30 minutes in, heat the oil in a pan.
  3. Add the onion and saute until tender, about 3-5 minutes.
  4. Add the garlic and saute until fragrant, about a minute.
  5. Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
  6. Meanwhile, toss the asparagus in the oil along with some salt and pepper.
  7. Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F oven until tender, about 10-15 minutes.
  8. Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
  9. Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

Similar Recipes:
Roasted Asparagus and Mushroom Carbonara
Roasted Asparagus and Red Pepper Farro Salad
Grilled Asparagus and Halloumi Salad
Mushroom and Leek Wild Rice Salad
Warm Mushroom, Sun Dried Tomato and Goat Cheese Salad
Asparagus, Halloumi and Chickpea Farro Salad
Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

26 comments:

peachkins said...

That looks so good kevin. I missed dropping by here as I was on a vacation..

bellini said...

Yum, yum Kevin and did I say yum:D

Nicole @ It's Feeding Time at the Zoo said...

This looks really, really delicious! I love the wild rice and mushroom combination, and asparagus and feta can never be wrong! Nice photos too.
N

Joanne said...

I love how you tasted your way to this delicious salad! It seems like each component really compliments the others!

kelley {mountain mama cooks} said...

Oh man this looks awesome! I'm a sucker for anything with mushrooms and roasting vegetables is my favorite way to cook them.

We Are Not Martha said...

This is a beautiful dish!! The mushrooms are stunning and I love anything with wild rice and feta :)

Sues

Elisabeth Ryals said...

Kevin, I sort of new to your blog, but am I glad I found it! Your recipes, which always have such INCREDIBLE pictures, are stunning. I am drawn to them first, by your pictures, but also by the wonderful commentary you write. I saw this one today, and LO, I just happen to have ALL the ingredients in house - what are the odds? It was meant to be. I hope mine comes out as beautiful and delicious looking as yours! Thanks for all your hard work to help us eat better! Elisabeth Ryals

Jennifer and Jaclyn @ sketch-free vegan said...

looks amazing, everything you make is so accessible! easy to find ingredients but still unique. love it!

Beth (Jam and Clotted Cream) said...

This looks amazing Kevin. Unfortunately asparagus season is over here in the UK now....will have to bookmark for next year

Jenn said...

I've been loving asparagus. I'm definitely going to try this recipe next week. Glad to find your site. By the way, I'm really impressed with your take on Korean food.

yasmeen said...

this salad looks so fresh and hearty. i'm bogged down with laryngitis at the moment -- this looks like the veg-packed pick me up i need right now. beautiful!

Reese@SeasonwithSpice said...

Asparagus & mushrooms - lovely combo!

Jeanette said...

Kevin, what a gorgeous whole grain salad, perfect for this time of year. I've been thinking of making a warm mushroom grain salad, so I'm so glad I came across your recipe!

Claire M. said...

Thanks for sharing the recipe! I will try this at hone ;)

The Café Sucré Farine said...

Beautiful salad, sounds just delish!

annemineli said...

Çok severim..ellerin dert görmesin....

Terry C said...

Kevin, This is the type of thing I would never think of, but when you do it it is just beautiful! This has to be one of the prettiest salads I have ever seen, sounds completely delicious, and also like something I could do. I will definitely be trying this!

Mushrooms Canada said...

This looks delicious, I love using fresh mushrooms and asparagus together! I would definitely top mine with blue cheese because I love the flavour combo of a strong cheese and mushrooms. Thanks for sharing Kevin!
- Brittany

FABRIZIO said...

Hi,
Your blog is beautiful, if you like typical Italitalian cuisine visit my website: http://italy-recipes.blogspot.com/
A culinary journey from Italy.

Helene said...

This is the first year that I roast asparagus and I love it. Nice salad Kevin!

Libby said...

I don't see nearly enough recipes with wild rice in them. (The ones from my mom all seem to involve cream of mushroom soup.) Thanks for a really lovely salad!

Food Lover said...

mmm i love this. I can't wait to make it while watching Extreme Chef tomorrow night @10pm/9c on The Food Network

? said...

This looks beautiful!

Anonymous said...

Made this for a party and everyone loved it! The layers of flavor were perfect. Can't wait to venture further in the Closet for more great awakenings.

Cindy said...

I made this for a late afternoon lunch/early dinner and served it over fresh raw spinach. It was soo yummy!

Anonymous said...

Made this for dinner tonight. My husband ate 2 helpings and my teenage son finished his plate. Defiantly going on my list of favorites! Thank you-

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