Recipe for Vegetable and Wild Rice Salad 
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Yield:
1
Ingredients:
Amount Ingredient
2 cup chicken broth
1 cup wild rice
1 sm bunc broccoli cut into florets
6 x asparagus spears cut into 1-inch pieces
4 oz green beans cut into 1-inch pieces
2 x carrots peeled, sliced
1 x tomato chopped
1/2 cup crumbled blue cheese
1/4 cup olive oil
2 tbl white wine vinegar
Instructions:
Instructions: 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.

Serves 4.

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