Mushroom, Roasted Asparagus and Wild Rice Salad with Goat's Cheese
(adapted from Closet Cooking)
100g basmati and wild rice
1 tbsp oil
1/2 onion, diced
1 clove garlic, chopped
120g mushrooms, cleaned and sliced
salt and pepper
120g asparagus, cut into chunks
1 tbsp fresh dill, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
handful salad greens
50g goat's cheese, crumbled
Bring a pan of water to the boil and cook the rice according to packet instructions. Drain and run under cold water
Heat the oil in a pan and add the onion, sauté until tender, about 3-5 minutes. Add the garlic and sauté until fragrant, about a minute. Add the mushrooms and sauté until just caramelised, 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 200C oven until tender, about 10-15 minutes.
When all is cooked, put the wild rice, mushrooms, asparagus, dill, balsamic vinegar and oil in a bowl and mix to combine.
Serve the mushrooms, asparagus and rice on a bed of salad greens and garnished with the goat's cheese.