Ingredients Jump to Instructions ↓

  1. Almond Dressing:

  2. 1 garlic clove, smashed and chopped

  3. 1/4 cup almond butter

  4. zest of one lemon

  5. scant 1/4 cup fresh lemon juice

  6. 2 tablespoons olive oil

  7. scant 1/4 cup hot water

  8. scant 1/2 teaspoon fine grain sea salt

  9. 1 bunch asparagus, trimmed and cut into 1-inch segments

  10. 4 cups cooked wild rice*

  11. 1 cup cooked yellow split peas**

  12. 1 bunch chives, chopped

  13. 1/4 cup goat cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

  2. Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute - until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.

  3. In a large bowl combine the wild rice, yellow split peas, asparagus, and abot half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.

  4. Serves 8.

  5. *To cook wild rice (SNC 60). Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.

  6. **To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.


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