Rice Asparagus Salad

Ingredients

• 250 g wild rice
• Salt
• 0.5 tsp ground cumin
• 30 g hazelnut kernels
• 250 g green asparagus
• 3 spring onions
• 1 handful parsley
• 1 untreated orange
• 2 tbsp white wine vinegar
• 2 tbsp nut oil
• 2 tbsp Rapeseed oil
• pepper (ground)

Instructions

1. 1.

   Bring the wild rice to a boil with 500 ml water, salt and cumin. Simmer on low heat for about 40 minutes, then let cool. Roughly chop the nuts and toast them in a dry pan until fragrant, then immediately cool in a bowl.

2. 2.

   Wash the asparagus, peel the lower third and blanch in boiling salted water for about 5 minutes. Drain, shock with cold water, drain again and cut into pieces. Wash and trim the spring onions, slice finely into rolls. Wash parsley, shake dry, pluck leaves and roughly chop. Warmly wash the orange, dry it, grate the zest and then squeeze out the juice. Whisk together vinegar, 2 tbsp orange juice and both oils. Season with salt and pepper. Mix rice, spring onions and asparagus in a bowl with the vinaigrette. Let rest for about 20 minutes. Serve on plates, sprinkled with nuts and orange zest.