Spring is here! The snow has melted and sweater days are here again. People are beginning to emerge from their homes and much more human activity can be seen and heard. Children are playing outside and pets are taken for walks more frequently. Some are even clearing their driveways and garages. There is much to be done, but also much to enjoy.
Asparagus are the first signs of spring at the grocery stores. Green, flexible, thick, tender stalks are being sold at very reasonable prices. Soon the produce section will expand and become more colorful. It is time to think of lighter recipes with more fruits and vegetables.
Ro-Ri’s Warm Asparagus and Wild Rice Salad
1 lb asparagus, trimmed and cut into 1½ inch pieces
12 oz shrimp, peeled and deveined
½ cup Minnesota long grain wild rice
1 cup brown rice
1 medium size onion, chopped
1 medium sized carrot, chopped
1 stick celery, chopped
2 tbsp olive oil
salt and pepper to taste
2 cups chicken stock
2 tbsp lemon juice
1 tbsp maple syrup
2 tbsp olive oil
freshly ground pepper
Wash wild rice thoroughly. Bring 2 cups of water with wild rice in a pot to boil. Reduce heat and let simmer for 45 minutes. Remove, drain excess water, set aside.
In another pan, heat 2 tbsp olive oil. Sauté onions, carrots, and celery until tender. Stir in brown rice. Add chicken stock. Bring to a boil, season with salt and pepper. Reduce heat and simmer for about 30 minutes until all water is absorbed by rice. Reduce heat to the lowest setting and continue to cook for 10 minutes. Remove and set aside.
While the wild rice and brown rice are cooking, bring a medium pot of water to boil. Cook shrimp in lightly salted water for about 2 to 3 minutes. Remove and set aside. Cook asparagus for 2 to 3 minutes. Drain and plunge in cold water to stop cooking. Remove and set aside.
In a small bowl, combine all dressing ingredients. Wild rice and brown rice should be done. Put both kinds of rice, shrimp, and asparagus in a big bowl. Stir in dressing. Toss to combine. Serve warm. 6-8 side servings.
I am submitting this to this week’s BSI over at 5 Star Foodie Culinary Adventures.
Enjoy…..and have a wonderful day!