Roasted Onion and Wild Rice Salad

Cuisine Type: 
American
Serves: 
12

Sauteed asparagus and roasted onion salad with balsamic vinegar makes a delightful flavor contrast to the wild rice cooked with cherries, cranberry juice and apple cider.

Ingredients

4 lb. fresh asparagus
3⁄4 cup walnut oil
4 1⁄2 lb. small red onions
Olive oil, kosher salt, and cracked pepper, as needed
1⁄2 cup balsamic vinegar
3 tbsp. sherry vinegar

For Wild Rice:
3⁄4 cup dried cherries
6 tbsp. port wine
Hot water, as needed
2 1⁄2 cups wild rice
1 1⁄2 cups cranberry juice
1 cup apple cider
3⁄4 cup pine nuts, toasted
 

Steps

1. Trim and peel asparagus. Heat oil in sauté pan, add asparagus and sauté until
tender-crisp. Remove from pan and plunge into ice water.

2. Leaving skin on, cut onions into quarters, with root ends trimmed but still intact to hold quarters together. Rub onions with olive oil and dust with salt and pepper. Spread quarters out on sheet pan. Roast at 375°F for 30 min., or until tender but not too soft. Cool and peel. Coat asparagus and onions with balsamic and sherry vinegars, allowing them to marinate at least 1 hr.

3. Cover cherries with port. Add 1⁄4 cup hot water; let stand 5 min. Rinse rice well, place in saucepan and add 2 cups water. Add cranberry juice, cider and sherry-port mixture. Bring to boil. Reduce heat and simmer, covered, for about 1 hr., stirring occasionally or until rice has absorbed the liquid and is still slightly chewy. Add salt and pepper to taste.

4. Per order, press warm rice mixture into a 4-oz. mold and invert into center of plate. Arrange 4 onion quarters around rice and weave 8 asparagus spears in circle over and around onions. Sprinkle with 1 tbsp. pine nuts.
 

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources