autumn wild rice, walnut, and broccoli salad

3 Servings
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
Cl Garlic; minced or thru pr
¼ cup Plain lowfat yogurt
¼ cup Walnut oil
  Salt to taste
  Freshly ground pepper
  To taste

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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