Vegetable And Wild Rice Salad Recipe
Servings: 6
Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 115 | 41% |
| Total Fat 13.06g | 16% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 319mg | 13% |
| Potassium 587mg | 17% |
| Total Carbs 31.88g | 9% |
| Dietary Fiber 6.2g | 21% |
| Sugars 3.25g | 2% |
| Protein 10.6g | 17% |
