Asparagus & Wild rice salad

by Jonathan Cheung

A balanced summer salad, some wholegrain in the rice, veggies, and some protein! Delish for lunch or supper on the deck.

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  • 1 cup/250mL Dainty Long & Wild Rice
  • 1 bunch Asparagus, trimmed
  • 1 small can Chickpeas, drained and rinsed
  • 1 small carrot, peeled and cut julienne or grated
  • Fistful of Italian Parsley, roughly chopped
  • ½ cup/125mL crumbled Goat Cheese or Greek Feta

French Vinaigrette

  • ½ clove garlic, finely minced
  • 3 tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Maple Syrup or Honey
  • 1/3 cup/85mL Extra Virgin Olive Oil
  • Salt and Pepper



Place the rice in the bowl of a rice cooker and cook, or cook on stovetop, according to package directions. When done cooking, pour out onto a large baking sheet and spread out to steam dry and cool.


Meanwhile, bring a large pot of water to a boil and season with 3 tbsp salt. Place the trimmed asparagus in the boiling salted water and cook for 2 minutes. Immediately remove and run under cold water to stop the cooking. Cut the asparagus into bite size pieces and place in a large mixing bowl, along with the chickpeas, carrot, parsley, and the cooled rice.


In the small jar with a tight fitting lid, place all the dressing ingredients, seal the lid tight, and shake to combine. Pour over the salad, mix to combine, and season generously with salt and pepper.


To serve, place on a large platter and crumble over the feta or goat cheese.

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