Wild Rice and Asparagus Salad

Wild Rice – which is actually a grass – has a chewy texture and a delectably nutty flavor. It’s somewhat expensive, but its elegant taste and appearance make it worth the price.

Makes 6 servings

• 2 3/4 cups water
• 2 teaspoons chicken bouillon granules
• 1/2 cup regular long-grain rice
• 1/2 cup wild rice, rinsed
• 1 pound asparagus, cut into 1-inch lenths, steamed until tender crisp
• 1 red bell pepper, seeded and chopped
• 1 red onion, finely chopped
• 1/2 cup finely chopped fresh parsley
• 1/2 cup white-wine vinegar
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 12 red leaf lettuce leaves

1. In a medium saucepan, combine the water and the bouillon granules; bring to a boil. Add both kinds of rice. Reduce the heat and simmer, covered, until tender, 45-50 minutes. Remove from the heat.

2. In a large bowl, combine the asparagus, bell pepper, onion, parsley, vinegar, oil, sugar, salt, and pepper. Add the rice; toss to combine. Refrigerate, covered, until chilled at least 3 hours.

3. Line a platter with the lettuce leaves; top with the rice mixture and serve at once.

Per Serving (about 1 1/2 cups): 172 Cal, 3 g Fat, 0 g Sat Fat, 0 g Trans Fat, 1 mg Chol, 409 mg Sod, 32 g Carb, 3 g Fib, 7 g Prot, 55 mg Calc.

POINTS value: 3.

Comments: A nice warm weather meal. The kids really didn’t like it that much. The first time I made the rice, it turned out mushy, so I ended up just using our rice cooker.