8 to 10 servings

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

Bake at 450° for 30 minutes.

Step 6

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

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