Vegetable and Wild Rice Salad Recipe

Vegetable and Wild Rice Salad Recipe

  • 2 cups chicken broth
  • 1 cup wild rice
  • 1 small bunch broccoli, cut into florets
  • 6 asparagus spears, cut into 1-inch pieces
  • 4 ounces green beans, cut into 1-inch 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 and pepper
  1. Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour.
  2. 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.
  3. 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.
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