Recipe - Vegetable And Wild Rice Salad

2 cup Chicken broth
1 cup Wild rice
1 small Bunc broccoli; cut into
florets
6 Asparagus spears; cut into
1inch
; pieces
4 ounce Green beans; cut into 1inch
; pieces
2 Carrots; peeled, cut or sliced up
1 Tomato; chopped
One half cup Crumbled blue cheese
One fourth cup Olive oil
2 tablespoon White wine vinegar
Salt and pepper

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 crisptender, 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

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