Vegetable and Wild Rice Salad

Vegetable and Wild Rice Salad  

2 cups chicken broth 1 cup wild rice 1 small bunch broccoli, cut into florets 6 asparagus spears, cut into 1-inch pieces 4 ounces green beans, cut into 1-inch pieces 2 carrots, peeled, sliced 1 tomato, chopped 1/2 cup crumbled blue cheese 1/4 cup olive oil 2 tablespoons white wine vinegar Salt and pepper Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat, cover and simmer until rice is tender, about 1 hour. Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water until crisp-tender, about 6 minutes. Drain and rinse under cold water. Drain well. Transfer rice to serving dish. Arrange vegetables atop rice. Sprinkle with tomato and cheese. Combine olive oil and vinegar in small bowl; whisk to blend. Drizzle over salad. Season with salt and pepper. Toss thoroughly and serve.