Name: Vegetable And Wild Rice Salad
Ingredients: 2 c Chicken broth; 1 c Wild rice; 1 sm Bunc broccoli; cut into florets; 6 Asparagus spears; cut into 1-inch; ; pieces; 4 oz Green beans; cut into 1-inch; ; pieces; 2 Carrots; peeled, sliced; 1 Tomato; chopped; 1/2 c Crumbled blue cheese; 1/4 c Olive oil; 2 tb White wine vinegar; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		July 1990	1	servings

INGREDIENTS

2	c	Chicken broth
1	c	Wild rice
1	sm	Bunc broccoli; cut into florets
6		Asparagus spears; cut into 1-inch
		; pieces
4	oz	Green beans; cut into 1-inch
		; pieces
2		Carrots; peeled, sliced
1		Tomato; chopped
1/2	c	Crumbled blue cheese
1/4	c	Olive oil
2	tb	White wine vinegar
		Salt and pepper

INSTRUCTIONS

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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