Vegetable And Wild Rice Salad
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
Chicken Broth1 cup
Wild Rice1 cup
Crumbled Blue Cheese1 cup
Olive Oil2 tbsps
White Wine Vinegar1
SaltDirections:
1
Bring broth to boil in heavy medium saucepan
2
Stir in rice
3
Reduce heat, cover and simmer until rice is tender, about 1 hour
4
Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water until crisp-tender, about 6 minutes
5
Drain and rinse under cold water
6
Drain well
7
Transfer rice to serving dish
8
Arrange vegetables atop rice
9
Sprinkle with tomato and cheese
10
Combine olive oil and vinegar in small bowl; whisk to blend
11
Drizzle over salad
12
Season with salt and pepper
13
Toss thoroughly and serve
14
Bring broth to boil in heavy medium saucepan
15
Stir in rice
16
Reduce heat, cover and simmer until rice is tender, about 1 hour
17
Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water until crisp-tender, about 6 minutes
18
Drain and rinse under cold water
19
Drain well
20
Transfer rice to serving dish
21
Arrange vegetables atop rice
22
Sprinkle with tomato and cheese
23
Combine olive oil and vinegar in small bowl; whisk to blend
24
Drizzle over salad
25
Season with salt and pepper
26
Toss thoroughly and serve