| 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.
A Message from our Provider:
“Only with Jesus can you reach your full potential”