Vegetable and wild rice salad

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.

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