VEGETABLE AND WILD RICE SALAD

Vegetable and Wild Rice Salad image

Provided by Anastasia St. Amand

Yield Serves 4

Number Of Ingredients 11

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, sliced
1 tomato, chopped
1/2 cup crumbled blue cheese
1/4 cup olive oil
2 tablespoons white wine vinegar
Salt and pepper

Steps:

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.