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Categories:
chicken broth wild rice broccoli green beans carrots tomato blue cheese extra-virgin olive oil white wine vinegar salt
Viewed: 28 - Published at: a year agoIngredients
- 2 c. chicken broth
- 1 c. wild rice
- 1 sm. bunch broccoli cut into flowerets
- 6 asparagus spears, cut into 1-inch pcs
- 4 ounce. green beans, cut into 1-inch pcs
- 2 carrots, peeled, sliced
- 1 tomato, minced
- 1/2 c. crumbled blue cheese
- 1/4 c. extra virgin olive oil
- 2 tbsp. white wine vinegar
- Salt and pepper
Method
- Bring broth to boil in heavy medium saucepan.
- Stir in rice.
- Reduce heat, cover and simmer till tender, about 1 hour.
- Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water till crisp-tender, about 6 min.
- Drain and rinse under cool water.
- Drain well.
- Transfer rice to serving dish.
- Arrange vegetables on top of rice.
- Sprinkle with tomato and cheese.
- Combine extra virgin olive oil and vinegar in small bowl; whisk to blend.
- Drizzle over salad.
- Season with salt and pepper.
- Toss thoroughly and serve.
- Serves 4-6.
