Instructions
If you’re cooking lentils, rinse those and get them started according to package directions. Rinse the wild rice well and drain. Add it, along with 2 cups of water to a medium sized pot. You’ll want something larger than you think, because we’ll be steaming our vegetables in this pot too. Cover and bring to a boil, then turn down heat to simmer for 45 minutes.
After the rice has cooked 45 minutes, carefully and quickly remove the lid to add the squash and asparagus, along with another 1/4 cup water. Replace the lid and steam the vegetables with the rice another 5 minutes. You may need to turn up the heat if all of the steam escapes, just be careful not to burn the rice.
Once the vegetables are just cooked, drain any excess water, fluff up the wild rice and let it all cool for a few minutes before adding the rest of the ingredients.
While the rice and vegetables are cooling, you can prepare the the dressing.
In a medium sized bowl, combine the balsamic vinegar, dijon mustard, garlic, maple syrup and fresh thyme. Whisk to combine. Continue to whisk and slowly add in the olive oil until combined. Season with salt and pepper to taste.
In a large bowl, combine wild rice, squash, asparagus, tomatoes, kale, almonds and lentils. Toss gently, adding a few tablespoons of dressing at a time to taste.
Recipe used with permission from Well Vegan
