Creamy Wild Rice and Asparagus Bowl with Lemon-Dill Dressing

Allergens

None

Ingredients

• 1 cup uncooked wild rice
• 2 cups water
• 1 lb fresh asparagus, trimmed
• 1/4 cup unsweetened almond milk
• Salt and pepper, to taste
• 1/4 cup fresh dill, finely chopped
• 1/4 cup lemon juice, freshly squeezed
• 1/2 cup extra
• virgin olive oil
• 2 cloves garlic, minced

Instructions

1. Cook the wild rice according to package instructions and set aside. Blanch the asparagus in boiling water for 3 minutes, then immediately transfer to an ice bath to stop the cooking process. In a blender, combine lemon juice, garlic, dill, salt, and pepper. Gradually add olive oil while blending until well combined. Set aside. To serve, divide the cooked wild rice among four bowls. Top with asparagus and drizzle with the lemon dill dressing.

Chef’s Insight

To achieve a perfect consistency, cook the wild rice according to package instructions, then let it rest for 5 minutes before fluffing with a fork.

Notes

The wild rice provides a satisfying mouthfeel, while the lemon-dill dressing adds an aromatic zing to the dish.