Vegetable And Wild Rice Salad

Vegetable And Wild Rice Salad
Vegetable And Wild Rice Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups chicken broth

  • 1

    cup wild rice

  • 1

    small bunch broccoli cut into florets

  • 6

    asparagus spears cut 1" pieces

  • 4

    ounces green beans cut 1" pieces

  • 2

    carrots peeled, sliced

  • 1

    tomato chopped

  • 1/2

    cup crumbled blue cheese

  • 1/4

    cup olive oil

  • 2

    tablespoons white wine vinegar

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour. Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water until crisp-tender, about 6 minutes. Drain and rinse under cold water. Drain well. Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with tomato and cheese. Combine olive oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve. This recipe yields 4 servings.

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