Wild and Brown Rice Salad With Walnuts and Asparagus

The recipe looks pretty lengthy and has a lot of ingredients but it combines the goodness of rice and vegetables. It makes a healthy side dish to Thanksgiving menu. 
Photo Credit: Andrew Scrivani for The New York Times
Serves: 6 
Makes in: 60+
  • 5 cups chicken broth
  • 1 cup wild rice
  • 1/2 cup brown rice
  • 1/2 pound asparagus, ends trimmed, cut in 1-inch pieces and steamed 4 minutes
  • 2 tbsp chopped fresh herbs such as chives, dill, tarragon or marjoram, parsley
  • 1/3 cup shelled walnuts 
For the walnut vinaigrette:
  • 2 tbsp fresh lemon juice
  • 1 tbsp sherry vinegar or champagne vinegar
  • Salt, preferably kosher salt, to taste
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely minced or pureed
  • 1/4 cup walnut oil
  • 1/4 cup extra virgin olive oil
  1. In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer the rice to a large bowl. 
  2. Meanwhile, in another saucepan, combine the brown rice, the remaining water and salt, and bring to a boil. Reduce the heat, cover and simmer 35 to 40 minutes, until the rice is tender. Remove from the heat. If any liquid remains in the pan, drain. Add to the wild rice. 
  3. While the rices are cooking, make the dressing. Whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss at once with the warm rice. Add the asparagus and the remaining ingredients, and toss together. Taste, adjust seasonings and serve.

    Advance preparation: You can make this up to a day ahead of time, but don’t add the asparagus and herbs until shortly before serving.
Original Recipe: NYTimes, By MARTHA ROSE SHULMAN Published: March 23, 2009

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