Ingredients
1 cup of dry wild rice
2 cups of water
1 cup of chicken or vegetable stock
5 spring onions halved lengthwise and cut into 1-inch pieces
1/2 pound of asparagus sliced
1/2 pound of radishes halved
2 tablespoons of olive oil
1/4 cup of fresh cilantro torn
1/4 cup of fresh parsley torn
1/4 cup of fresh basil torn
1/4 cup of fresh mint torn
sea salt
Lemon Vinaigrette:
2 tablespoons of fresh lemon juice
6 tablespoons of white wine vinegar
1/4 cup of extra virgin olive oil
pinch of sugar
pinch of salt
Directions
- Pour the rice into a Circulon® Innovatum 2 Qt. Covered Saucepan and cover with the water and stock. Bring to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the rice is tender and beginning to split.
- Meanwhile, preheat a grill pan or a grill to medium heat. Toss the onions, asparagus and radishes with the olive oil and a pinch of salt. Grill the vegetables until they are tender and grill marks appear, about 4-5 minutes.
- Make the vinaigrette: whisk all ingredients together until blended.
- Toss the rice with the vegetables, fresh herbs and vinaigrette. Serve warm.