Springtime Asparagus, Wild Rice and Bulgur SaladServes 6
Cook the rice and bulgur, drain and combine, set aside.
For the rice:
2 cups cold salted water for the rice
½ cup wild rice, picked through and rinsedPlace the 2 cups of water and rice in a 3qt saucepan, bring to a boil over high heat. Lower the heat and simmer, uncovered for 40-45 minutes until rice is tender, chewy and puffed, drain.
For the bulgur:
2 cups cold salted water for the bulgar
1 cup bulgur wheat
Place 2 cups of water and bulgur in a 3 qt saucepan, bring to a boil over high heat, cover and simmer on low heat for 12-15 minutes or until tender, drain.
Cook the rice and bulgur, drain and combine, set aside
1-lb. asparagus, prepped and cut diagonally into 2-inch pieces
1-inch piece fresh ginger, peeled and julienned
4 green onions, white and green parts slicedWarm 2 Tbs. olive oil in a wok or sauté pan, over high heat add ginger and sauté until just slightly golden, do not overcook (remove them if they are getting too browned. Immediately add asparagus, sauté until just tender, as you would in a stir-fry dish, (again, watch your ginger does not over brown) toss in the green onion off heat. Add the finished asparagus, green onion, ginger and remaining oil to the rice/bulgur mixture.
3/4 cup canola or vegetable oil
1 Tbs fresh squeezed lemon juice
1-inch fresh ginger, peeled and grated
2 Tbs. honey
3 Tbs apple- cider vinegar
1/4 cup tamari or soy sauce soy sauce
1 tsp kosher salt
1/4 tsp freshly ground black pepperIn a small bowl, whisk together lemon juice, honey, vinegar, soy sauce, salt and pepper, whisk oil into mixture last, in a slow steady stream to form an emulsion, taste and adjust as necessary.
Stir dressing into rice, asparagus mixture just prior to serving.