Spring Wild Rice Salad

1. 1

   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.

2. 2

   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.

3. 3

   Dressing:

4. 4

   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.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.