Spring Wild Rice Salad - cooking recipe

Ingredients

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

Preparation

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.
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.
Dressing:
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.
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.
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.