2 c. chicken broth
1 c. wild rice
1 sm. bunch broccoli cut into flowerets
6 asparagus spears, cut into 1-inch pieces
4 oz. green beans, cut into 1-inch pieces
2 carrots, peeled, sliced
1 tomato, chopped
1/2 c. crumbled blue cheese
1/4 c. olive oil
2 tbsp. white wine vinegar
Salt and pepper

Bring broth to boil in heavy medium saucepan. Stir in rice. Reduce heat, cover and simmer until 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 on top of 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. Serves 4-6.