Vegetable And Wild Rice Salad

By á-174942

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

Details

Servings 4

Preparation

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.