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