Vegetable and Wild Rice Salad
Serving Size: Serves 6
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
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.