Wild Rice-and-Roasted Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cups vegetable broth |
1/2 cup uncooked wild rice, rinsed |
1/2 cup bulghur wheat |
1 cup boiling water |
1 pound fresh asparagus |
1 bunch green onions |
1 small yellow bell pepper |
1 small red bell pepper |
2 medium carrots |
2 tablespoons olive oil |
dressing |
Directions:
1. Bring broth to a boil in a medium saucepan; stir in wild rice. Cover, reduce heat, and simmer 1 hour or until tender. Drain, reserving 1/4 cup broth for Dressing.
2. Soak bulghur in 1 cup boiling water 45 minutes; drain.
3. Snap off tough ends of asparagus. Cut asparagus and green onions into 1-inch pieces; cut bell peppers and carrots into thin strips.
4. Toss vegetables with olive oil until coated; spread evenly into a 15- x 10-inch jellyroll pan.
5. Bake at 450° for 30 minutes.
6. Toss together roasted vegetables, wild rice, bulghur, and Dressing. Serve warm or cold.
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