Asparagus and wild rice salad with Hazelnuts and dried cranberry

I am always sad to see asparagus season come to an end. Their vibrant grassy stalks are so versatile. As the weather reached 32 degrees today and it seems a daunting task to cook anything I thought I would post one of my favorite recipes for a cool and colorful summer salad. I confess I made this a few weeks ago but as my facebook fans really enjoyed it I thought I would share…it seems a perfect way to say goodbye to our fair green friends. Next up tomato season!

Wild Rice salad with grilled asparagus and toasted hazelnuts

Wild rice and asparagus salad with hazelnuts and dried cranberries

1 1/2 cup of wild rice
8 stalks asparagus
2 TBSP extra virgin olive oil
3 TBSP finely chopped shallots
1/3 cup dried cranberries
1/3 cup whole hazelnuts
3 TBSP homemade balsalmic vinagrette

preheat oven to 350 and preheat an indoor grill to medium

Boil 2 cups water and add 1 cup rice, reduce heat to simmer and cover. Cook until liquid is completely absorbed (about 30 min) Remove from heat and fluff. Let cool completely.

Toss rice with shallots, dried cranberries, and balsalmic (so rice can absorb dressing) and set aside

Toss Asparagus in olive oil and salt and pepper to taste

Toast hazelnuts in a shallow pie tin until lightly browned and fragrant about 10 min

While hazelnuts are toasting add asparagus to grill for roughly 10 minutes or until fork tender

Remove asparagus from grill and chop into bite size pieces.

Add asparagus and hazelnuts to rice mixture

Plate and enjoy!!!

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2 Responses to Asparagus and wild rice salad with Hazelnuts and dried cranberry

  1. juleshg says:

    I have made this several times and I substitute walnuts for the hazelnuts. It is one of my new favorite recipes

    • Thanks for the comment. I love it with walnuts as well. The balance of the nuttiness of the rice, earthiness of the asapargus and sweet fruit is complimented by just about any kind of nut. Have you tried it with any other veggies like zucchini?

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