Creamy wild rice and fresh asparagus come together in this baked side dish. Serve it alongside your favorite cut of meat – it’ll go with just about anything.
Let’s talk plastic bags. I try to use reusable shopping bags wherever I go and have already told my story about them confusing retail but not grocery cashiers, yet sometimes they like to wait in the car instead of coming into the store with me. Such occasions result in a double dose of annoyance because not only do I have to get plastic bags but the cashiers have a habit of using excessive amounts of them. Yesterday I had one bag with a single can of black beans and another with just a block of cheese and container of sour cream. Apparently those three items would not get along if placed in the same plastic bag. I understand they don’t want the bags to break but that’s just silly. My milk was also bagged, which is not a light item and conveniently already possesses a handle. This is why I prefer self-checkout. Alas, I will just bring them back for recycling.
In other news (I need a new transition phrase because that one gets used a lot), I made a side dish! They appear so infrequently on this blog that I get excited when there’s one to share. Especially when it is something that pairs so well with a variety of things. Grilled steak? Definitely. BBQ chicken? You bet. I served it with apple jelly-glazed pork chops and it was wonderful. Wild rice and fresh asparagus are mixed together in a creamy sauce, topped with cheddar cheese, and baked until bubbly.
One year ago: Baked Quinoa Chicken Parmesan
Three years ago: White Bean Chicken Chili
ASPARAGUS & WILD RICE CASSEROLE
1 Tbsp unsalted butter
2 Tbsp chopped onion
1 Tbsp all-purpose flour
1/4 tsp salt
1/8 tsp ground black pepper
2/3 cup milk
1/4 cup sour cream or Greek yogurt
2 cups cooked wild rice blend
1 lb. fresh asparagus, cut into 2-inch pieces (I reserved 7 whole spears to put on top)
1/2 cup shredded cheddar cheese
- Preheat oven to 350 degrees. Lightly grease a 1.5 quart baking dish, set aside.
- In a medium skillet over medium heat, melt butter. Saute onion until tender. Whisk in the flour to make a paste. Add milk and cook over medium heat, whisking constantly, until mixture thickens. Season with salt and pepper.
- Remove from heat. Mix in sour cream until smooth. Stir in the rice and asparagus.
- Pour mixture into the prepared baking dish and top with cheese. Bake for 30 minutes.
Source: Adapted from Simply Savvy Recipes.