Exquisite German Vegetarian Wild Rice Pilaf with Roasted Asparagus and Caramelized Onion Reduction

Allergens

None

Ingredients

• 1 1/2 cups wild rice
• 4 cups vegetable broth
• 1 lb fresh asparagus
• 2 large yellow onions
• 3 tbsp olive oil, divided
• Salt and pepper to taste
• 1/4 cup chopped parsley

Instructions

1. In a medium saucepan, bring vegetable broth to a boil. Add wild rice, reduce heat to low, cover, and cook for 45 50 minutes or until rice is tender but still slightly chewy. Set aside. Preheat oven to 425°F (220°C). Snap off tough ends of asparagus and place on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 8 10 minutes or until tender. Remove from oven and set aside. Thinly slice onions and heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced onions, stirring occasionally, and cook until caramelized, about 25 30 minutes. Season with salt and pepper to taste. To serve, plate the wild rice pilaf, asparagus, and caramelized onion reduction in a visually appealing manner, garnishing with chopped parsley.

Chef’s Insight

The combination of textures and flavors in this dish creates a unique and satisfying experience for your palate.

Notes

This dish can be made gluten-free by ensuring the vegetable broth is gluten-free.