Wild Rice with Grilled Asparagus and Walnuts
2 cups wild rice - approximate
1 pound asparagus - approximate
2 cups walnuts
fresh lemon juice is a must
tarmari - to taste
ginger root - a chunk
Always try to us organic. Buy real wild rice, not cultivated, which is junk.
Make wild rice (Rinse, usually a 2.5/3 water to 1.o rice ratio. Cook for 45-60 minutes. Some of rice should split when ready. You can drain any excess water)
While that is going on: grate ginger into tamari.
Preheat oven to 300. Spread walnuts on a cookie sheet or such oven cooking item. Put in for 10 minutes. While that is going on, grill asparagus (or steam which is easier) and set aside. Remove walnuts and put in a bowl. Dump tamari mixture over walnuts, and stir until walnuts covered. Put back in oven for 2 or 3 minutes. Remove and put in bowl.
When everything is done, mix the rice, walnuts and asparagus together, and squeeze fresh lemon juice over. I like to serve this dish with a big slice of lemon so the eater can choose the lemonishness.
I never really measure in this recipe, but the recipe is worth making. Everyone who has had this has loved it.