Ingredients
• 2 cups water
• 1 cup wild rice
• 1 cup mushrooms, chopped
• 1 onion, diced
• 1 1/2 cups vegetable broth
• 450 grams asparagus, trimmed and chopped
• 1 tbsp olive oil
• 1 1/2 tbsp balsamic vinegar
• 1 tsp lemon juice
• salt and pepper to taste
Preparation
Bring the water to a boil in a medium pot. Add the rice and allow to simmer until rice is finished cooking.
In a large frying pan, simmer the mushrooms and onions in 3/4 cup of vegetable broth until mushrooms are cooked and browned, about 8 to 10 minutes. Add the asparagus and the remaining 3/4 cup vegetable broth. Cook for just a few minutes, until asparagus is slightly soft.
In a small bowl, whisk together the olive oil, balsamic vinegar and lemon juice to make a dressing.
Toss together the rice, vegetables and olive oil dressing, stirring to combine well. Season to taste with salt and pepper. Serve hot or cold.