You can use tahini or experiment with other nut butters here. Also, If you like a bit more texture you can pan-fry the split peas for a minute or so – don’t go too far or that get overly crunchy. You can easily make this vegan by omitting the goat cheese.
- 1 garlic clove, smashed and chopped
- 1/4 cup almond butter
- zest of one lemon
- scant 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- scant 1/4 cup hot water
- scant 1/2 teaspoon fine grain sea salt
- 1 bunch asparagus, trimmed and cut into 1-inch segments
- 4 cups cooked wild rice*
- 1 cup cooked yellow split peas**
- 1 bunch chives, chopped
- 1/4 cup goat cheese, crumbled (optional)
- Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
- Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute – until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.
- In a large bowl combine the wild rice, yellow split peas, asparagus, and abot half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.
- *To cook wild rice (SNC 60). Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.
- **To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.