Wild Rice With Grilled Asparagus And Walnuts – a delicious recipe with wild rice, approximate, walnuts, lemon juice, tarmari -, ginger root. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Always try to us organic. Buy real wild rice, not cultivated, which is junk.
2
Make wild rice (Rinse, usually a 2.5/3 water to 1.o rice ratio. Cook for 45-60 minutes. Some of rice should split when ready. You can drain any excess water)
3
While that is going on: grate ginger into tamari.
4
Preheat oven to 300. Spread walnuts on a cookie sheet or such oven cooking item. Put in for 10 minutes. While that is going on, grill asparagus (or steam which is easier) and set aside. Remove walnuts and put in a bowl. Dump tamari mixture over walnuts, and stir until walnuts covered. Put back in oven for 2 or 3 minutes. Remove and put in bowl.
5
When everything is done, mix the rice, walnuts and asparagus together, and squeeze fresh lemon juice over. I like to serve this dish with a big slice of lemon so the eater can choose the lemonishness.
738
kcal
Calories
39
g
Fat
86
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups wild rice - approximate, 1 pound asparagus - approximate, 2 cups walnuts, fresh lemon juice is a must, and more.
Yes, Wild Rice With Grilled Asparagus And Walnuts falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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