Wild Rice and Asparagus Salad

Serves:6-8

Ingredients

• 2 cups cooked white rice (500ml)
• 2 cups cooked wild rice (500ml)
• 1 lb. asparagus (454g)
• 1 tablespoon olive oil (15ml)
• 1 cucumber seeded and diced into bite sized pieces
• Salt and pepper

Dressing:

• 2 tablespoons Dijon mustard (30ml)
• 1 tablespoon sherry vinegar (15ml)
• ¼ cup olive oil (60ml)
• Salt and pepper to taste

Directions

1. Cook rice according to package directions. Cool and reserve.
2. Preheat barbeque to high heat 475°F-500°F (246°C-260°C). Brush grill with oil to prevent sticking.
3. In a small jar with a tight fitting lid add all the dressing ingredients and shake vigorously to combine. Reserve dressing.
4. To prepare asparagus, break off woody ends, toss with oil and season with salt and pepper.
5. Place asparagus directly on grates. Turn asparagus while cooking 1-2 minutes or until bright green and slightly charred.
6. Remove asparagus from grill and cool.
7. Once cool, cut asparagus into 1 inch pieces (1.5 cm).
8. In a large bowl add both types of rice, chopped cucumber and the grilled asparagus.
9. Pour over the dressing and toss all the ingredients together until evenly combined.
10. Season to taste with salt and pepper and serve.