* Exported from MasterCook *


Recipe By :Chuck Dennis
Serving Size : 8 Preparation Time :0:00
Categories : Salads Sheila's Favorites
Vegetable Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c chicken broth
1 cup wild rice
1 small bunch broccoli -- cut into florets
6 asparagus spears -- cut into 1-inch pieces
1/2 c Almonds - Roasted, Salted -- Cut in half
4 ounces green beans -- cut into 1-inch pieces
2 tbsps Garlic -- Minced
2 tomatoes -- chopped
3/4 c crumbled blue cheese, Preferably Maytag Blue
1/4 cup olive oil
2 tablespoons white wine vinegar
Salt and pepper

Bring 2 cups of chicken broth to boil in heavy medium saucepan. Stir in 1 cup Wild Rice. Reduce heat, cover and simmer until rice is tender, adding additional broth as necessary, until the rice is tender, about 1 hour to 1 1/2 hour.

Meanwhile, saute the broccoli, asparagus, green beans, and garlic in large saute pan with 2 tbsp Olive Oil. over medium heat, until crisp-tender, about 6-10 minutes.

Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with diced tomatoes, halved almonds and the crumbled blue cheese. Combine olive oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve.

NOTE: This salad also benefits from the addtion of Red Sweet Pepper, sweet onion, etc.