500 ml chicken broth 2 cup
250 ml wild rice 1 cup
1 bunch broccoli, cut into florets
12 asparagus spears, sliced
125 g green beans, sliced 4 oz
2 carrots, peeled & sliced
1 tomato, chopped
125 ml blue cheese, crumbled 1/2 cup
50 ml olive oil 1/4 cup
25 ml white wine vinegar 2 tbsp
salt & pepper to taste
Bring broth to a boil in heavy saucepan; stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour.
Meanwhile, cook broccoli, asparagus, beans and carrots in a large pot of rapidly boiling water until tender-crisp, 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