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Wild Rice and Asparagus Salad
- 1 cup wild rice
- 1 cup green or brown lentils
- 1 bay leaf
- 1 lb (450 g) white mushrooms, thinly sliced
- 2 medium onions, chopped
- 3/4 teaspoon celery seed
- 1/2 teaspoon ground fenugreek (optional)
- 1/2 teaspoon sea salt
- 1 bunch (1 lb or 450 g) asparagus
- 4 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/2 cup fresh grated Parmesan cheese
Directions:View on Lisa's Kitchen
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