Spring Wild Rice Salad

• 1 garlic clove, smashed and chopped
• 1/4 cup tahini
• 1 lemon, zest of
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1/4 cup hot water
• 1/2 teaspoon salt
• 1 bunch asparagus, trimmed and cut into 1-inch segments
• 1 1/2 cups wild rice
• 3/4 cup yellow split peas
• 1/4 cup fresh parsley, chopped
• 1/4 - 1/2 cup feta cheese

1. Wild Rice: 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, stirring occasionally.
2. 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.
3. Dressing:
4. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.
5. Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just until the asparagus is bright and tender. Drain and run under cold water to stop the cooking.
6. In a large bowl combine the wild rice, yellow split peas, asparagus, and the dressing. Mix in parsley and feta cheese. Give it a good toss. Add more salt if needed.

garlic, tahini, lemon, lemon juice, olive oil, water, salt, wild rice, yellow split peas, fresh parsley, feta cheese

Taken from www.food.com/recipe/spring-wild-rice-salad-303623 (may not work)