Wild Rice-And-Roasted Vegetable Salad Recipe

Name: Wild Rice-And-Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 450u00b0 for 30 minutes.
6
Toss together roasted vegetables, wild rice, bulghur, and Dressing. Serve warm or cold.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups vegetable broth, 1/2 cup uncooked wild rice, rinsed, 1/2 cup bulghur wheat, 1 cup boiling water, and more.

Yes, Wild Rice-And-Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wild Rice-And-Roasted Vegetable Salad

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