Spring Wild Rice Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wild Rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes, stirring occasionally.
  • Yellow Spilt Peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain.
  • Dressing:
  • Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
  • Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just until the asparagus is bright and tender. Drain and run under cold water to stop the cooking.
  • In a large bowl combine the wild rice, yellow split peas, asparagus, and the dressing. Mix in parsley and feta cheese. Give it a good toss. Add more salt if needed.
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