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Vegetable And Wild Rice Salad


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  • 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


Servings 4


Step 1

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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