This Asparagus And Wild Rice Salad makes a nutritious superfood salad. It’s earthy and hearty, and the splash of lemon adds a fresh tartness.
- ½ cup wild rice
- 2 bunches asparagus, trimmed, halved lengthways
- 3 eggs, at room temperature
- 1 tbsp lemon juice
- ¼ cup extra virgin olive oil
- 1 tsp Dijon mustard
- Pinch cayenne pepper
- 50 g frisee lettuce
- 1 punnet baby cress, to serve
Put the rice into a saucepan and cover with 2 cups of water. Bring to the boil and simmer, covered, for about 40 mins or until the grains are tender. Drain.
Meanwhile, bring a separate saucepan of salted water to the boil; add the asparagus and return to the boil. Remove the asparagus with a pair of tongs and transfer it to a bowl of cold water. Keep the water boiling.
Prick the eggs with a pin at the wide end, then gently lower them into the boiling water; simmer for 10 mins. Drain eggs; cool eggs under cold running water. Leave until they are cool enough to handle, then peel.
Put the juice and oil into a large bowl with the mustard and cayenne pepper. Season with sea salt and freshly ground black pepper; stir to combine. Add the frisee lettuce, wild rice and drained asparagus; toss to combine. Transfer to a serving plate and grate the eggs over the top. Scatter with the baby cress and serve.
Wild rice is not a true rice, but the grain from a North American water grass. It has a chewy texture and nutty flavour. It is cooked and eaten like other types of rice, often mixed with brown or white rice, and is gluten-free.
Photo: Bauer/Ben Dearnley