Repurposed Asparagus Ends & Air-Fried Chicken Thighs with Wild Rice
This meal beautifully marries the savory flavors of garlic-seasoned wild rice and crispy chicken with the fresh, crispness of a mandoline-sliced salad, all brought together with a tangy mustard sauce. A perfect example of how thoughtful preparation and simple ingredients can create a deliciously balanced and nutritious dinner.
Equipment
- 1 Rice Cooker (You can make it in a regular pan)
- 1 Air Fryer
Ingredients
For the Wild Rice & Asparagus:
- 1 cup wild rice
- 2 cups water adjust based on your rice cooker's instructions
- 1 cup asparagus ends trimmed and cut into 1-inch pieces
- 1 teaspoon garlic minced
- Salt to taste
For the Chicken Thighs:
- 4 chicken thighs boneless and skinless
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
For the Mustard Sauce:
- 2 tablespoons mustard
- 1 tablespoon honey
- 1 tablespoon rice vinegar
For the Salad:
- 2 cups mixed greens
- 1 cucumber thinly sliced using a mandoline
- 4 radish thinly sliced using a mandoline
- Balsamic vinegar for dressing
Instructions
Prepare the Wild Rice & Asparagus:
- Place the wild rice, water, asparagus ends, garlic, carrots, and a pinch of salt in your rice cooker. Stir to combine.
- Set your rice cooker to the standard cooking setting for wild rice. Let it cook until the cycle is complete. Fluff the rice with a fork before serving.
Cook the Chicken Thighs:
- Season the chicken thighs with salt, pepper, and garlic powder.
- Place the chicken thighs in the air fryer basket, ensuring they're not overcrowded. Cook for about 15-20 minutes, or until the chicken is fully cooked and the skin is crispy. The exact time may vary depending on your air fryer.
Make the Mustard Sauce:
- In a small bowl, combine the mustard, honey, and rice vinegar. Whisk together until the mixture is smooth and well blended.
Assemble the Salad:
- In a large bowl, mix the mixed greens, cucumber slices, and radish.
- Drizzle with balsamic vinegar. Toss gently to ensure the salad is evenly coated.
Serve:
- Spoon a generous portion of the wild rice and asparagus mixture onto each plate.
- Top with an air-fried chicken thigh and a drizzle of the mustard sauce.
- Serve the dressed salad on the side for a fresh, crunchy complement to the meal.