Tuscan Brown & Wild Rice Salad

• 2-3/4 cups water
• 1-1/4 cups wild and brown rice blend, uncooked
• 1/2 tsp. salt
• 1/2 lb. (225 g) fresh asparagus spears, trimmed, blanched and cut into 1-inch lengths
• 1/2 cup chopped red peppers
• 1/4 cup sliced Kalamata olives
• 1 cup minced Italian parsley
• 1 Tbsp. lemon zest
• 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing

1. Bring combined water, rice and salt to boil in medium saucepan, stirring occasionally; cover.
2. Simmer on medium-low heat 40 min.
3. (Do not remove lid or stir during cook time.)
4. Remove from heat; fluff with fork.
5. Cool.
6. Transfer rice to large bowl.
7. Add remaining ingredients; mix lightly.

water, wild, salt, red peppers, olives, italian parsley, lemon zest, italian dressing

Taken from www.kraftrecipes.com/recipes/tuscan-brown-wild-rice-salad-112850.aspx (may not work)