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, 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.
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
- 2 tablespoons dill, chopped
- 1/4 cup balsamic vinaigrette
- 4 cups salad greens
- 1/4 cup feta or goat cheese or blue cheese, crumbled
directions
- Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
- About 30 minutes in, heat the oil in a pan.
- Add the onion and saute until tender, about 3-5 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
- Meanwhile, toss the asparagus in the oil along with some salt and pepper.
- Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F/200C oven until tender, about 10-15 minutes.
- Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
- Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.
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
Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction
Roast Asparagus and Mushroom Chicken Spinach Salad with Bacon, Avocado and Goat Cheese
Balsamic Garlic Grilled Mushroom Skewers
peachkins says
June 25, 2011 at 11:55 pmThat looks so good kevin. I missed dropping by here as I was on a vacation..
bellini says
June 26, 2011 at 2:49 amYum, yum Kevin and did I say yum:D
Nicole @ It's Feeding Time at the Zoo says
June 26, 2011 at 9:34 amThis 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 says
June 26, 2011 at 10:21 amI love how you tasted your way to this delicious salad! It seems like each component really compliments the others!
kelley {mountain mama cooks} says
June 26, 2011 at 1:51 pmOh 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 says
June 26, 2011 at 2:57 pmThis is a beautiful dish!! The mushrooms are stunning and I love anything with wild rice and feta 🙂
Sues
Elisabeth Ryals says
June 26, 2011 at 4:37 pmKevin, 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 says
June 26, 2011 at 5:40 pmlooks amazing, everything you make is so accessible! easy to find ingredients but still unique. love it!
Beth (Jam and Clotted Cream) says
June 26, 2011 at 7:51 pmThis looks amazing Kevin. Unfortunately asparagus season is over here in the UK now….will have to bookmark for next year
Jenn says
June 27, 2011 at 12:02 amI'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 says
June 27, 2011 at 12:50 amthis 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 says
June 27, 2011 at 2:48 amAsparagus & mushrooms – lovely combo!
Jeanette says
June 27, 2011 at 3:09 amKevin, 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. says
June 27, 2011 at 6:02 amThanks for sharing the recipe! I will try this at hone 😉
The Café Sucré Farine says
June 27, 2011 at 9:27 amBeautiful salad, sounds just delish!
annemineli says
June 27, 2011 at 11:36 amÇok severim..ellerin dert görmesin….
Terry C says
June 27, 2011 at 1:16 pmKevin, 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 says
June 27, 2011 at 2:19 pmThis 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 says
June 27, 2011 at 2:35 pmHi,
Your blog is beautiful, if you like typical Italitalian cuisine visit my website: http://italy-recipes.blogspot.com/
A culinary journey from Italy.
Helene says
June 27, 2011 at 11:14 pmThis is the first year that I roast asparagus and I love it. Nice salad Kevin!
Libby says
June 28, 2011 at 6:35 pmI 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 says
June 30, 2011 at 12:33 ammmm i love this. I can't wait to make it while watching Extreme Chef tomorrow night @10pm/9c on The Food Network
? says
July 1, 2011 at 4:00 amThis looks beautiful!
Anonymous says
October 31, 2011 at 3:58 amMade 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 says
June 3, 2012 at 1:29 amI made this for a late afternoon lunch/early dinner and served it over fresh raw spinach. It was soo yummy!
Anonymous says
July 1, 2012 at 4:46 amMade 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-
Anonymous says
May 12, 2015 at 1:58 amthis looks soo good! Would you clarify the last 2 instruction items? Thanks so much!
Kushi S says
May 12, 2015 at 11:54 pmWOW!!Its yummmmy salad .. Mouth watering 🙂 Its combo of my favorite ingredients
Unknown says
June 10, 2016 at 10:45 pmThis was absolutely delicious. Even non-vegetarians would love it, I'm sure. Thank you!