Mushroom, Roasted Asparagus and Wild Rice Salad with Goat's Cheese

The original recipe for this was for a warm salad but it tasted just as good cold packed up for lunch. I love how versatile rice, pasta, grain and potato salads can be. They always end up as tasty and filling lunches.

Mushroom, Roasted Asparagus and Wild Rice Salad with Goat's Cheese
(adapted from Closet Cooking)
(Serves 2)

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.