Best 12 Asparagus Wild Rice Recipes

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Tantalize your taste buds with a culinary journey into the realm of asparagus and wild rice. Discover a symphony of flavors and textures as we present two extraordinary recipes that elevate these humble ingredients to new heights. From the vibrant green spears of asparagus to the nutty, earthy essence of wild rice, these dishes promise a feast for the senses. Asparagus, with its delicate sweetness and subtle bitterness, takes center stage in the first recipe. Pan-seared to perfection, its tender-crisp texture harmonizes beautifully with a vibrant lemon-herb sauce. Wild rice, known for its complex flavor profile, takes the spotlight in the second recipe. Cooked to fluffy perfection, it serves as a canvas for an array of sautéed vegetables, creating a hearty and wholesome main course. Whether you're a seasoned chef or a culinary novice, these recipes will guide you effortlessly through the process of crafting these delectable dishes.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS, CHICKEN, WILD RICE CASSEROLE



Asparagus, Chicken, Wild Rice Casserole image

I found this recipe several years ago while looking for something unusual but simple I could prepare for company. I could prepare for company. It's a dish that I've served many times since then-with a salad and rolls, it makes a complete meal. My husband and I both grew up in the country. We're living in a suburb of a big city now, but we hope to move to a rural area. Meanwhile, two small children, home improvement projects, sewing and needlework keep me busy.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

1 cup uncooked wild rice, rinsed
2 cups chicken broth
1 can (4 ounces) mushroom stems and pieces, undrained
6 tablespoons butter, divided
6 boneless skinless chicken breast halves
2 tablespoons onion soup mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 pounds fresh asparagus, trimmed

Steps:

  • Spread rice in a greased 13x9-in. baking dish. Add the broth and mushrooms; dot with 2 tablespoons butter. Arrange chicken in center of dish; sprinkle with onion soup mix. Spoon mushroom soup over top. , Bake, uncovered, at 350° for 1 hour. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. Bake 15-20 minutes longer or until asparagus is tender.

Nutrition Facts :

ASPARAGUS AND WILD RICE CASSEROLE



Asparagus and Wild Rice Casserole image

I learned the fun of cooking as a child. I love to create as I cook- this recipe is a combination of several different asparagus dishes. It's also tasty with pieces of cooked duck added to the wild rice.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons chopped onion
1 tablespoon butter
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 cup milk
1/2 cup sour cream
2 cups cooked wild rice
2 pounds fresh asparagus, cut into 2-inch pieces and cooked
3/4 cup shredded cheddar cheese
6 bacon strips, diced and cooked

Steps:

  • In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth. , In a greased 11x7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes.

Nutrition Facts : Calories 247 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 294mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

ROAST TURKEY, ASPARAGUS AND WILD RICE CASSEROLE



Roast Turkey, Asparagus and Wild Rice Casserole image

Not your average casserole. Roasted asparagus, a sherry cream sauce with wild rice, roasted almonds and toasted bread crumbs make this a dish to entertain with or just a big family dinner. This served in individual serving dishes is wonderful or a dish made for two to serve for a very elegant dinner. You can always switch this up by use leftover chicken and even broccoli or green beans if you are not a fan of asparagus.

Provided by SarasotaCook

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups turkey, leftovers is perfect for this, you can substitute chicken for this as well (shredded or chopped)
2 1/2 cups milk
2 tablespoons butter
2 tablespoons flour
1/4 cup sherry wine
1 tablespoon fresh parsley, chopped fine
salt and pepper
1 cup Italian seasoned breadcrumbs
1 lb asparagus, roasted (just remove the tough ends and cut in 3-inch pieces)
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon pepper
5 1/2 ounces wild rice, already cooked (1 box Uncle Bens or similar)
1/2 cup toasted sliced almonds

Steps:

  • Rice -- Prepare the wild rice accordingly to directions and set to the side. You can make the quick cooking, original anything you want, even white and wild rice mix. I just like the wild rice flavor for this. But please you can use what you enjoy best.
  • Asparagus -- Roast the asparagus (broccoli or green beans if you are not using asparagus), as the rice cooks. On a cookie sheet covered with foil or parchment or even on a grill or grill pan, drizzle the asparagus with olive oil, salt and pepper and roast at 400 for about 7-10 minutes or grill for 5 just until 1/2 way done. Remove and cool.
  • The Main Part -- In a medium pot, melt the butter on medium heat and stir in the flour to make a roux. Slowly add in the milk and bring to a medium low boil until the sauce thickens. Then stir in the turkey and sherry and mix until combined and heated through. Add a little salt and pepper to your taste and the fresh parsley.
  • In a large casserole dished sprayed with pam or greased add the rice, then top with the turkey and cream sauce, asparagus (or other vegetable), positioned through the dish and top with bread crumbs and almonds. Cover with foil and bake at 375 for about 25 minutes until bubbly. The last 10 minutes I remove the foil so the bread crumbs can brown. You can also put under the broiler to get it nice and brown the last few minutes if you prefer that.
  • As I mentioned, individual serving dishes make a great presentation but it can just as easily be done in a large casserole dish as well. ENJOY!

STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS



Stir-Fried Wild Rice With Asparagus and Mushrooms image

A wonderful combination of flavors. Serves 4 as an entree or 6 as a hearty side. Add grilled tofu chunks for more protein. If you can't afford shitake mushrooms, it would probably be good with creminis. Cooking time includes rice, which you can do ahead of time. I cooked the 2 different kinds of rice together in a rice cooker with lots of water for about an hour. Adapted from The One-Dish Vegetarian by Maria Robbins.

Provided by Prose

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 large shallots, finely chopped
2 garlic cloves, minced
8 fresh shiitake mushrooms, stems discarded and caps thinly sliced
1/2 teaspoon salt
fresh ground black pepper, to taste
2 tablespoons finely minced fresh parsley
1 tablespoon finely minced fresh dill
1 teaspoon grated lemon zest
1 teaspoon fresh lemon thyme leaves (optional)
1/2 cup vegetable broth or 1/2 cup water
1 lb asparagus, woody ends snapped off and cut into 1-inch pieces
1 1/2 cups steamed wild rice
1 1/2 cups steamed short-grain brown rice

Steps:

  • In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
  • Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
  • Stir in the rices, mix well, and heat through.

Nutrition Facts : Calories 587.3, Fat 9.7, SaturatedFat 1.5, Sodium 317.8, Carbohydrate 111.4, Fiber 9.3, Sugar 4.5, Protein 17.9

WILD RICE AND ASPARAGUS CHICKEN BREASTS



Wild Rice and Asparagus Chicken Breasts image

Stir-fried chicken breast with asparagus served over wild or long-grain rice. Quick and tasty.

Provided by VISTACO

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 30m

Yield 2

Number Of Ingredients 6

1 whole boneless, skinless chicken breast, cubed
2 cups wild rice, cooked
½ pound fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut oil
1 tablespoon brown sugar

Steps:

  • Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
  • Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat.
  • Heat wok to high heat. Add 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. Serve over the hot rice.

Nutrition Facts : Calories 635.4 calories, Carbohydrate 56.6 g, Cholesterol 69.2 mg, Fat 30 g, Fiber 5.9 g, Protein 37.1 g, SaturatedFat 5.2 g, Sodium 473.4 mg, Sugar 16.4 g

ADDICTING WILD RICE & ASPARAGUS SALAD



Addicting Wild Rice & Asparagus Salad image

Make and share this Addicting Wild Rice & Asparagus Salad recipe from Food.com.

Provided by Chef amfox

Categories     Rice

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 11

2 (5 ounce) packages long grain and wild rice blend (Mahatmas brand)
1 onion, chopped (yellow works best)
2 -4 garlic cloves, minced (more or less to your liking)
3 cups asparagus, chopped in 1 . 5 in pieces (about 1 cluster total)
14 ounces chopped portabella mushrooms
1 (8 ounce) can chicken broth
2 tablespoons olive oil
2 tablespoons red wine vinegar
garlic salt (a few dashes to your liking)
1/2-1 cup pine nuts or 1/2-1 cup sliced almonds
1 cup craisins

Steps:

  • 1. Cook rice according to directions. About 2 minutes BEFORE rice is finished, add craisins and simmer until rice is cooked.
  • 2. In a frying pan, add 1 can of broth, garlic, and onion. Simmer for about 2-3 minutes and then add the asparagus until cooked to your liking. Add mushrooms and cook for about 5 more minutes, more or less.
  • 3. Drain any remaining broth and mix the onion mix with the rice and craisins.
  • 4. Add vinegar & olive oil, mix well. Then add garlic salt and mix.
  • 4. If using nuts, place then under a the broiler for a minute or two (watch them carefully so not to burn!) and then add them to the salad.
  • 5. This dish can be served hot and is also quite tasty cold for a quick leftover dish!

ASPARAGUS AND WILD RICE SOUP



Asparagus and Wild Rice Soup image

Quick, delicious homemade soup. Discovered this recipe in the Good Start magazine, when I was pregnant. Excellent source of calcium, nutrients and energy. We just love it!

Provided by Dannygirl

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup long grain and wild rice blend, uncooked
1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, finely chopped
1 lb asparagus, cut lengthwise into 1/2 inch slices (or bunch)
4 cups chicken broth or 4 cups vegetable broth
1/2 teaspoon salt
1 pinch black pepper
1 (12 ounce) can 2% evaporated milk
2 tablespoons cornstarch
1/3 cup chopped parsley (optional)

Steps:

  • Prepare rice according to package directions, set aside.
  • Heat oil in large saucepan on medium-high.
  • Add onion, garlic and asparagus, cook 3-5 minutes and stir occassionly.
  • Add rice, broth, salt and pepper; bring to boil.
  • Mix evaporated milk with constarch in small bowl until smooth.
  • Add to saucepan.
  • Cook 3-5 minutes, stirring occasionally until thickened.
  • Stir in parsley.
  • For vegetarians use the vegetable stock.

WILD RICE ASPARAGUS SALAD (WEIGHT WATCHERS)



Wild Rice Asparagus Salad (Weight Watchers) image

Got this from one of my friend's Weight Watchers cooking book. Haven't tried it yet. This counts 2 points per serving

Provided by Marsha D.

Categories     Long Grain Rice

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 12

2 teaspoons chicken bouillon cubes
1/2 cup regular long grain rice
1/2 cup wild rice, rinsed
1 lb asparagus, cut into 1-inch lengths
1 red bell pepper, chopped
1 red onion, chopped
1/2 cup chopped parsley
1/3 cup white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
1/8 teaspoon ground black pepper
12 leaves red leaf lettuce

Steps:

  • In a medium saucepan, combine 2 3/4 cups water and add bouillon cubes, bring to a boil.
  • Add both kinds of rice. Reduce heat and simmer uncovered for 45-50 minutes. Remove from heat.
  • In a large bowl combine rest of ingredients except the lettuce leaves.
  • Add rice to bowl with ingredients and toss to combine.
  • Place lettuce leaves on a larger platter and top with rice mixture.
  • Refrigerate, covered until chill, about 3 hours.

Nutrition Facts : Calories 165.1, Fat 3, SaturatedFat 0.5, Cholesterol 0.1, Sodium 149.1, Carbohydrate 30.4, Fiber 3.7, Sugar 4, Protein 6

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD RICE PILAF



Oriental Flank Steak with Asparagus and Wild Rice Pilaf image

This low calorie peppery steak dinner (Cooking light, January 1999) is a delicious meal for the whole family. Prep time includes minimum marinating time.

Provided by ellie_

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

16 asparagus spears
1/3 cup low sodium soy sauce
1/4 cup sherry wine
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 clove garlic, minced
1 (1 lb) flank steaks or 1 (1 lb) boned top round steak
4 cups sliced spinach
2 cups cooked wild rice
1/2 cup finely chopped celery
2 teaspoons dark sesame oil
2/3 cup chopped green onion

Steps:

  • Snap off tough ends of asparagus.
  • Cook asparagus in boiling water for 2 minutes or until crisp-tender.
  • Drain well and chill.
  • Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture.
  • Set aside.
  • Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal.
  • Marinate in regrigerature 1 hour, turning occasionally.
  • Remove asparagus and steak from bag, and discard mixture.
  • Place a grill pan (10-inch heavy non-stick skillet) over medium-high heat.
  • Add asparagus and steak and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed.
  • Place steak on a platter, and cover with foil.
  • Let stand for 5 minutes.
  • Cut steak diagonally across grain into thin slices.
  • Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions, toss to coat.
  • Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates.

ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD-RICE PILAF



ORIENTAL FLANK STEAK WITH ASPARAGUS AND WILD-RICE PILAF image

Categories     Beef

Number Of Ingredients 13

Ingredients
16 asparagus spears
1/3 cup low-sodium soy sauce
1/4 cup dry sherry
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 garlic clove, minced
1 (1-pound) flank steak or boned top round steak
4 cups sliced spinach
2 cups cooked wild rice
1/2 cup finely chopped celery
2 teaspoons dark sesame oil
2/3 cup chopped green onions

Steps:

  • Preparation Snap off tough ends of asparagus. Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain well, and chill. Combine soy sauce and next 4 ingredients (soy sauce through garlic), reserving 1/3 cup soy sauce mixture. Set aside. Place remaining soy sauce mixture, asparagus, and steak in a zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove asparagus and steak from bag, and discard marinade. Place a grill pan over medium-high heat until hot. Add asparagus and steak, and cook steak 3 minutes on each side or until desired degree of doneness, turning asparagus as needed. Place steak on a platter, and cover with foil. Let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Combine 1/3 cup reserved soy sauce mixture, spinach, rice, celery, oil, and onions; toss to coat. Divide asparagus, steak, and wild-rice pilaf evenly among 4 plates. Nutritional Information Calories: 362 (39% from fat) Fat: 15.5g (sat 5.9g,mono 6.3g,poly 1.6g) Protein: 28.9g Carbohydrate: 26.7g Fiber: 5.5g Cholesterol: 60mg Iron: 5mg Sodium: 427mg Calcium: 97mg

CHICKEN, ASPARAGUS, BROCCOLI, WILD RICE, & CHEESE DISH



Chicken, Asparagus, Broccoli, Wild Rice, & Cheese Dish image

I saw a similar recipe on here but tweaked it so much, I decided to post my version. This can be a vegetarian dish without the chicken in it.

Provided by A Strom

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 chicken breasts, cubed & sauted in
garlic butter
2 cups cooked wild rice
2 cups cooked brown rice
1 lb asparagus, chopped & steamed until slightly tender
2 cups broccoli, chopped & steamed until slightly tender
4 cups cream of mushroom soup
1 cup milk
1/3 cup butter
1/2 cup chopped onion
1 cup sour cream
6 ounces of shredded smoked gouda cheese

Steps:

  • Melt butter in large frying pan. Saute onions til glassy. Add soup and stir well. Add cheese and mix til melted. Remove from heat.
  • In a lightly greased 13 x 9 glass dish spread rice evenly over bottom of dish.
  • Spread asparagus and broccoli over rice layer.
  • Pour 1/3 of cheese sauce over asparagus and broccoli and spread evenly.
  • Spread chicken on top of cheese sauce and top with remaining sauce.
  • If desired, sprinkle more shredded cheese on top.
  • Bake at 350 for 30 min or until hot & bubbly.

Nutrition Facts : Calories 685.3, Fat 42.9, SaturatedFat 21.2, Cholesterol 112.9, Sodium 1478, Carbohydrate 48.8, Fiber 4.6, Sugar 5.6, Protein 29

ASPARAGUS WILD RICE



ASPARAGUS WILD RICE image

Categories     Kid-Friendly     Dinner     Simmer

Yield 8 people

Number Of Ingredients 5

2 cup white rice
2 tsp granulated chicken bouillon
2 cup wild rice
1 lg bundle of asparagus
4 tbsp creamy butter

Steps:

  • In two separate pots, place white and wild rice substituting chicken bouillon for salt and add 2 tbsp of butter to each pot and continue preparing rice according to instructions. Take clean asparagus and bend near bottom to find natural break, snap end off, discard tough pieces and chop remaining pieces. When the white rice is cooked, turn off heat, add asparagus pieces and cover with lid. When wild rice is completely cooked, fold into white rice and asparagus, toss together, and serve.

Tips:

  • Choose the Right Rice: Use a medium-grain wild rice blend for the best texture and flavor. You can also use long-grain wild rice, but it will cook slightly differently.
  • Soak the Wild Rice: Soaking the wild rice before cooking helps to reduce the cooking time and ensures that it cooks evenly.
  • Use a Dutch Oven or Large Pot: A Dutch oven or large pot is the best choice for cooking wild rice because it provides plenty of space for the rice to expand and cook evenly.
  • Use a Strainer: A strainer is essential for draining the wild rice after it has been cooked.
  • Use Fresh Vegetables: Fresh vegetables add flavor and color to the dish. You can use any vegetables you like, but asparagus, mushrooms, and bell peppers are all great choices.
  • Use a Good Quality Olive Oil: A good quality olive oil will add flavor and richness to the dish.
  • Season to Taste: Season the dish to taste with salt and pepper. You can also add other spices or herbs, such as garlic powder, onion powder, or dried thyme.

Conclusion:

Wild rice and asparagus is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its nutty flavor and chewy texture, wild rice pairs perfectly with the tender asparagus and flavorful vegetables. This dish is sure to be a hit with your family and friends.

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