Asparagus Wild Rice Recipes

ASPARAGUS AND WILD RICE SOUP

Steps:

• Prepare rice according to package directions, set aside.
• Heat oil in large saucepan on medium-high.
• Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
• Add rice, broth, salt and pepper; bring to boil.
• Mix evaporated milk with constarch in small bowl until smooth.
• Add to saucepan.
• Cook 3-5 minutes, stirring occasionally until thickened.
• Stir in parsley.
• For vegetarians use the vegetable stock.

WILD RICE SALAD

Steps:

• Peel and trim the asparagus stalks. Cut about an inch of the tips from the spears and then thinly slice the remaining stalk. Bring a small pot of salted water to a boil. Drop the asparagus into the water and cook until just crisp-tender, about 1 minute. Drain and refresh under cold running water. Set aside.
• In a medium bowl, whisk together the garlic, shallot, mustard, lemon zest and juice, salt and pepper to taste. Gradually whisk in the oil to make a creamy dressing.
• In a large bowl, combine the rice, nuts, carrots, celery, asparagus, dill, and mint. Toss with about 1/3 cup dressing. Serve as is or toss the lettuce with some of the dressing. To serve place the lettuce on a serving platter or individual plates and spoon the salad into the center of the leaves. Pass any remaining dressing at the table.

STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS

Steps:

• In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
• Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
• Stir in the rices, mix well, and heat through.

CHICKEN AND ASPARAGUS OVER WILD RICE

Steps:

• Spray a large non-stick skillet with cooking spray. Add the shallots and cook until tender, about 1 minute.
• Add chicken, cooking until no pink remains.
• Add the garlic and cook, stirring, for about a minute. Spoon chicken mixture into a bowl and set aside.
• Add asparagus to the skillet and cook over medium heat, stirring, 6-8 minutes, until asparagus is bright green and starting to tender.
• Add wine and cook, stirring, until it evaporates. Remove asparagus to the chicken bowl.
• Remove pan from heat. In a small bowl, combine the cornstarch and skim milk, mixing well. Add it to the pan along with the chicken broth and return pan to heat. Cook, stirring constantly, until mixture thickens, about 3 minutes.
• Return chicken and asparagus to the pan and mix with the sauce. Continue to simmer, stirring occasionally, for another 5-10 minutes.
• Serve chicken and asparagus over the wild rice, drizzle with lemon juice to taste.

ASPARAGUS, CHICKEN, WILD RICE CASSEROLE

Steps:

• Spread rice in a 7" x 11" baking pan (corning dish).
• Add chicken broth and mushrooms; dot with 2 tablespoons butter.
• Place chicken breast in the center; sprinkle with garlic and onion powders.
• Spoon mushroom soup over all.
• Bake uncovered, at 350 degrees for 1 hour.
• Remove and arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika.
• Bake 15-20 minutes more or until asparagus is tender.

ADDICTING WILD RICE & ASPARAGUS SALAD

Steps:

• 1. Cook rice according to directions. About 2 minutes BEFORE rice is finished, add craisins and simmer until rice is cooked.
• 2. In a frying pan, add 1 can of broth, garlic, and onion. Simmer for about 2-3 minutes and then add the asparagus until cooked to your liking. Add mushrooms and cook for about 5 more minutes, more or less.
• 3. Drain any remaining broth and mix the onion mix with the rice and craisins.
• 4. Add vinegar & olive oil, mix well. Then add garlic salt and mix.
• 4. If using nuts, place then under a the broiler for a minute or two (watch them carefully so not to burn!) and then add them to the salad.
• 5. This dish can be served hot and is also quite tasty cold for a quick leftover dish!

ROAST TURKEY, ASPARAGUS AND WILD RICE CASSEROLE

Steps:

• Rice -- Prepare the wild rice accordingly to directions and set to the side. You can make the quick cooking, original anything you want, even white and wild rice mix. I just like the wild rice flavor for this. But please you can use what you enjoy best.
• Asparagus -- Roast the asparagus (broccoli or green beans if you are not using asparagus), as the rice cooks. On a cookie sheet covered with foil or parchment or even on a grill or grill pan, drizzle the asparagus with olive oil, salt and pepper and roast at 400 for about 7-10 minutes or grill for 5 just until 1/2 way done. Remove and cool.
• The Main Part -- In a medium pot, melt the butter on medium heat and stir in the flour to make a roux. Slowly add in the milk and bring to a medium low boil until the sauce thickens. Then stir in the turkey and sherry and mix until combined and heated through. Add a little salt and pepper to your taste and the fresh parsley.
• In a large casserole dished sprayed with pam or greased add the rice, then top with the turkey and cream sauce, asparagus (or other vegetable), positioned through the dish and top with bread crumbs and almonds. Cover with foil and bake at 375 for about 25 minutes until bubbly. The last 10 minutes I remove the foil so the bread crumbs can brown. You can also put under the broiler to get it nice and brown the last few minutes if you prefer that.
• As I mentioned, individual serving dishes make a great presentation but it can just as easily be done in a large casserole dish as well. ENJOY!