
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