Autumn wild rice, walnut, and broccoli salad
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Water |
| 1 | cup | Wild rice; rinsed |
| Salt to taste | ||
| 1 | pounds | Broccoli florets; steamed |
| Till crisp-tender | ||
| ½ | cup | Broken walnut pieces, |
| Toasted; or pecans | ||
| ½ | cup | Chopped fresh parsley |
| 2 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Red wine vinegar or sherry vinegar |
| 1 | Cl Garlic; minced or thru pr | |
| ¼ | cup | Plain lowfat yogurt |
| ¼ | cup | Walnut oil |
| Salt to taste | ||
| Freshly ground pepper | ||
| To taste | ||
Directions
Recipe by: Martha Rose Shulman's Main-Dish Salads Preparation Time: 0:45 Bring the water to a boil and add the rice. Add salt to taste, bring back to a boil, reduce heat, cover, and simmer for about 40 minutes, until the rice is tender. Drain and toss with the broccoli, nuts, and parsley.
[Meanwhile, steam broccoli and chop nuts.] Mix together the lemon juice, vinegar, garlic, and yogurt. Whisk in the walnut oil and add salt and pepper. Toss with the rice mixture, correct the seasonings, and serve; or refrigerate until shortly before serving. Note: If the salad is to be refrigerated for a long time, add the broccoli and parsley shortly before serving to retain their bright color. [Shulman says this serves 4-6. We think 3-4.]
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