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Warm wild rice and asparagus salad.

Ruth Blakely, Bishop, California

1 cup wild rice, rinsed and drained

1 pound mushrooms, rinsed and

thinly sliced

1 large (10 oz.) onion, chopped

About 21/2 cups regular-strength

chicken broth

1 pound asparagus; discard tough

ends and thinly slice spears

3 tablespoons balsamic vinegar

1 tablespoon olive oil

Salt and pepper

In a 3- to 3 1/2-quart pan on high heat, bring 4 cups water and rice to boiling; cover and simmer until rice is tender to bite, about 50 minutes. Drain; let cool.

In a 10- to 12-inch frying pan over high heat, combine mushrooms, onion, and 3/4 cup broth. Boil on high heat, uncovered, until liquid evaporates and vegetables start to brown, about 12 minutes; stir often. Add 1/2 cup broth and stir to release browned bits. Boil until the liquid evaporates and the mixture begins to brown again, 2 to 4 minutes; stir often. Repeat step until vegetables are well browned, 3 or 4 more times.

Stir 1/2 cup broth into vegetables; add asparagus and stir often until asparagus is tender-crisp to bite, about 2 minutes, In a bowl, mix vegetables, rice, vinegar, and oil; add salt and pepper to taste. Serves 8.

Per serving: 129 cal.; 6 g protein; 2.6 g fat (0.4 g sat.); 22 g carbo.; 19 mg sodium; 0 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Blakely, Ruth
Article Type:Column
Date:Jul 1, 1992
Previous Article:Summertime frittata.
Next Article:Cool chicken platter with mustard sauce.

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