Wild Rice and Brown Rice Salad With Walnuts and Asparagus

Spring is finally here... and so is asparagus!  We made this for Mom and Dad Merschat and it was an overwhelming hit.  So easy, delicious, and healthy!  This is the perfect side dish in any season.

From the NYTimes:


I love the contrast of textures and colors in this salad. The wild rice is earthy, and the brown rice nutty; both are chewy in different ways. Walnuts and walnut oil not only add perfect complementary flavor and crunch, but also contribute healthy omega-3 fats to the mix.

INGREDIENTS:
For the walnut vinaigrette:
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or champagne vinegar
Salt, preferably kosher salt, to taste
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or pureed
1/4 cup walnut oil
1/4 cup extra virgin olive oil

For the salad:
5 cups chicken stock, vegetable stock, or water
1/2 pound asparagus, ends trimmed, cut in 1-inch pieces and steamed 4 minutes
1 cup wild rice
Salt, preferably kosher salt, to taste
1/2 cup short-grain brown rice
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh herbs such as chives, dill, tarragon or marjoram
1/3 cup shelled walnuts
Freshly ground pepper to taste

DIRECTIONS:
In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer the rice to a large bowl.

Meanwhile, in another saucepan, combine the brown rice, the remaining water and salt, and bring to a boil. Reduce the heat, cover and simmer 35 to 40 minutes, until the rice is tender. Remove from the heat. If any liquid remains in the pan, drain. Add to the wild rice.

While the rices are cooking, make the dressing. Whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss at once with the warm rice. Add the asparagus and the remaining ingredients, and toss together. Taste, adjust seasonings and serve.

Yield: Serves six (if served as meal. Serves more if served as side dish)

Advance preparation: You can make this up to a day ahead of time, but don’t add the asparagus and herbs until shortly before serving.