Bring this salad to a potluck and watch it fly!
Bring broth to boil in heavy 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 a 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, green onion, and cheese. Combine oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve.