Asparagus Wild Rice

3.8 (2 reviews)
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2 cups water
1 cup wild rice
1 lb. mushrooms, thinly sliced
1 large white onion, diced
1 1/2 cups vegetable broth
1 lb. asparagus, woody ends trimmed, sliced
1 Tbsp. extra-virgin olive oil
1 1/2 tsp. balsamic vinegar
Sea salt and black pepper, to taste

• In a pot over medium-high heat, combine the water and rice. Bring to a boil. Reduce the heat, cover, and simmer for 30 minutes, or until the rice is cooked. Set aside.
• In a large frying pan over medium heat, combine the mushrooms, onions, and 3/4 cup of the broth. Bring to a boil and cook, stirring often, until the liquid evaporates and the vegetables are browned.
• Add the remaining broth and the asparagus. Cook until the asparagus is tender. Remove from the heat.
• In a large bowl, whisk together the olive oil and vinegar and toss with the rice and vegetables to coat. Season with salt and pepper.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind