Warm Mushroom and Wild Rice Salad with Roasted Asparagus and Feta

From Closet Cooking A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta. Servings: makes 4 servings Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hours Ingredients 1/2 cup wild rice 1 1/4 cups broth, chicken or vegetable 1 tablespoon oil 1 onion, diced 2 cloves garlic, chopped 8 ounces mushrooms, cleaned and sliced salt and pepper to taste 1 tablespoon oil salt and pepper to taste 1 pound asparagus, trimmed 1 handful dill, chopped 1/4 cup balsamic vinaigrette 4 cups salad greens 1/4 cup feta or goat cheese or blue cheese, crumbled Directions Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes. About 30 minutes in, heat the oil in a pan. Add the onion and saute until tender, about 3-5 minutes. Add the garlic and saute until fragrant, about a minute. Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste. Meanwhile, toss the asparagus in the oil along with some salt and pepper. Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F oven until tender, about 10-15 minutes. Mix the wild rice, mushrooms, dill and balsamic vinaigrette. Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.