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Wild Rice-and-Roasted Vegetable Salad

Yield 8 to 10 servings


  • 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

How to Make It

  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.