arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Vegetable and Wild Rice Salad

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6

Ingredients

2 cups chicken broth

1 cup wild rice

1 small bunch broccoli, cut into florets

6 asparagus spears, cut into 1 inch pieces

4 ounces green beans, cut into 1 inch pieces

2 carrots, peeled and sliced

1 tomato, chopped

3 green onions, chopped

1/2 cup Brennan’s Crumbled Blue Cheese

1/4 cup Extra Virgin Olive Oil

2 Tablespoons white wine vinegar

salt and pepper

Adapted From: Epicurious.com

Description
Bring this salad to a potluck and watch it fly!

Preparation
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.