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Vegetable Rice Salad

Ingredients

  • 2 cups wild rice
  • 3 cups water
  • One quarter cup celery, (chopped)
  • One quarter cup asparagus, (chopped)
  • One quarter cup cucumber, (chopped)
  • One quarter cup pitted black olives, (chopped)
  • 3 Tbsp. fresh parsley, ( chopped)
  • One quarter cup olive oil
  • 2 Tbsp. fresh lemon juice
  • One quarter cup slivered almonds
  • Salt and pepper to taste

Instructions 

  • Place rice and water in large saucepan and bring to a boil
  • Cover and cook on low heat for 30 – 35 minutes or until water is absorbed
  • During same time, place carrots, celery, asparagus in small amount of water and cook over medium high heat for 15 minutes or until vegetables are just crisp/tender
  • When rice is done, add vegetables including cucumber and olives, to rice
  • Add olive oil, lemon juice and almonds
  • Stir to mix thoroughly and season with salt and pepper

Notes

Not much room for improvement here