Warm Mushroom, Roasted Asparagus, and Wild Rice Salad

Ingredients:

1/2 cup wild rice
1 cup vegetable stock
grapeseed oil
1/2 onion, diced
2 cloves garlic, minced
3 cups cremini mushrooms, sliced
1 tablespoon tarragon, chopped (optional)
salt and pepper
asparagus spears
a handful of dill, chopped
1/4 cup balsamic vinaigrette
4 cups salad greens
1/4 cup feta cheese, crumbled

Soak wild rice for several hours. Drain and cook in vegetable stock until tender. Set aside.

Cook onion in oil until soft. Add garlic and saute for 2 minutes. Add mushrooms and tarragon and cook until caramelized about 15 minutes. Season with salt and pepper.

Meanwhile, toss asparagus spears with oil, salt, and pepper. Place in a single layer on a baking sheet and bake 15 minutes at 400 degrees.

Mix the wild rice, mushroom mixture, dill, and balsamic vinaigrette.

To serve, plate salad greens and top with wild rice mixture. Arrange asparagus spears on top and sprinkle with feta cheese.