Wild Rice-And-Roasted Vegetable Salad

• 2 cups vegetable broth
• 1/2 cup uncooked wild rice, rinsed
• 1/2 cup bulghur wheat
• 1 cup boiling water
• 1 pound fresh asparagus
• 1 bunch green onions
• 1 small yellow bell pepper
• 1 small red bell pepper
• 2 medium carrots
• 2 tablespoons olive oil

1. Bring broth to a boil in a medium saucepan; stir in wild rice. Cover, reduce heat, and simmer 1 hour or until tender. Drain, reserving 1/4 cup broth for Dressing.
2. Soak bulghur in 1 cup boiling water 45 minutes; drain.
3. Snap off tough ends of asparagus. Cut asparagus and green onions into 1-inch pieces; cut bell peppers and carrots into thin strips.
4. Toss vegetables with olive oil until coated; spread evenly into a 15- x 10-inch jellyroll pan.
5. Bake at 450u0b0 for 30 minutes.
6. Toss together roasted vegetables, wild rice, bulghur, and Dressing. Serve warm or cold.

vegetable broth, wild rice, bulghur wheat, boiling water, fresh asparagus, green onions, yellow bell pepper, red bell pepper, carrots, olive oil

Taken from www.myrecipes.com/recipe/wild-rice-and-roasted-vegetable-salad (may not work)