Vegetable and wild rice salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken broth |
| 1 | cup | Wild rice |
| 1 | small | Bunc 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 | |
| ½ | cup | Crumbled blue cheese |
| ¼ | cup | Olive oil |
| 2 | tablespoons | White wine vinegar |
| Salt and pepper | ||
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.
Serves 4.
Bon Appetit July 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.