Wild Rice And Asparagus Salad

• 1 c. wild rice, blended or 1/2 c. wild rice and 1/2 c. regular long-grain rice
• 2 3/4 c. chicken stock
• 1 lb. asparagus
• 1 red bell pepper, chopped
• 1 medium red onion, chopped
• 1/2 c. chopped parsley
• 1/3 c. white wine vinegar
• 1 Tbsp. olive oil
• 1 tsp. sugar
• 1/8 tsp. ground pepper

1. In medium saucepan, bring chicken stock to bowl.
2. Add 1 cup rice; reduce heat and simmer covered for about 45 minutes.
3. Remove from heat and let cool.
4. Cut asparagus into 1-inch lengths and steam until tender crisp.
5. Place in a bowl of ice water to stop cooking process.
6. Drain.
7. Mix all other ingredients with asparagus.
8. Add cooled rice.
9. Toss to mix well.
10. Refrigerate and chill covered for about 3 hours.
11. Serve on beds of lettuce.

wild rice, chicken stock, asparagus, red bell pepper, red onion, parsley, white wine vinegar, olive oil, sugar, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50118 (may not work)