Wild Rice-and-Roasted Vegetable Salad

Recipe from

Southern Living


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


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.

Soak bulghur in 1 cup boiling water 45 minutes; drain.

Snap off tough ends of asparagus. Cut asparagus and green onions into 1-inch pieces; cut bell peppers and carrots into thin strips.

Toss vegetables with olive oil until coated; spread evenly into a 15- x 10-inch jellyroll pan.

Bake at 450° for 30 minutes.

Toss together roasted vegetables, wild rice, bulghur, and Dressing. Serve warm or cold.

December 1999
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