1/2 tsp to 1 tsp chopped fresh sage (or 1/4 to 1/2 tsp dried)
1 1/2–2 c cooked wild rice (cook 1/2 c dry wild rice to get this amount)
1 1/2 c cooked black-eyed peas or small white beans (or one 14.5 oz can, drained and rinsed)
Juice of 1/2 small lemon
Heat oil in large skillet over medium heat. Add onion, carrot, celery, garlic, mushrooms, a generous pinch of salt and a few grinds of pepper. Sauté for 3 minutes.
Add asparagus, if using, and herbs and sauté for another 2 minutes.
Stir in cooked wild rice and black-eyed peas (or white beans) and lemon juice. Stir and heat through. Once fully heated, season to taste with salt and pepper.
If using dried herbs, add in the first step to give them longer to rehydrate and release flavor.
To quickly and easily remove tough ends from asparagus, grab the tough end with 1 hand and the middle of the spear with the other. Bend the spear until it snaps. Discard tough end.
Quick tip: I always make large batches of whole grains and beans and freeze them in portion sizes I like to use. For this recipe, I just thawed the pre-cooked wild rice and black-eyed peas in a dish in the microwave on 60% power, stirring occasionally.