Bitsys Kitchen. Vegetable Rice Salad

Vegetable Rice Salad
2 cups wild rice 3 cups water 1/4 cup celery, chopped 1/4 cup cucumber, chopped 1/4 cup carrots, chopped 1/4 cup asparagus, chopped	1/4 cup pitted black olives, chopped 3 Tbsp. fresh parsley, chopped 1/4 cup olive oil 2 Tbsp. fresh lemon juice 1/4 cup slivered almonds salt and pepper to taste

Place rice and water in large saucepan and bring to a boil. Cover and cook on low heat for 30 - 35 minutes or until water is absorbed.

During same time, place carrots, celery, asparagus in small amount of water and cook over medium high heat for 15 minutes or until vegetables are al dente.

When rice is done, add vegetables including cucumber and olives, to rice. Add olive oil, lemon juice and almonds. Stir to mix thoroughly and season with salt and pepper.