Ingredients
Scale
- 4 whole portobello
- 2 cups of wild rice
- 12 green asparagus
- 1 cup of cranberries
- Olive oil
- Salt & pepper to taste
- 2 tsp of grain dijon mustard
- 1 oz of ginger (a small piece)
Instructions
- Use 5 cups of water for 2 cups of wild rice. Boil water. When ready, add wild rice, a pinch of salt and drops of olive oil. Cook for 40 minutes.
- For a perfect cooking of the asparagus, I explained it in my Mushrooms and Asparagus recipe. Really easy and quick!
- Preheat oven at 450 F degrees. Peal portobello and remove stalk. Bake for 10 minutes. It should smell deliciously good!
- Grate ginger in small cup with olive oil and mustard. Add salt and pepper to taste.
- Dispose wild rice inside the portobello. Present asparagus and cranberries. Pour dressing on top.
- Enjoy!