|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||Wine vinegar; or sherry vinegar|
|1||Clove garlic; minced or pressed|
|¼ cup||Plain lowfat yogurt|
|¼ cup||Walnut oil|
|Salt to taste|
|Freshly ground pepper to taste|
Date: Mon, 4 Mar 1996 09:58:57 +0100 From: Sykes.Kaye@... (Kaye Sykes) This was last night's dinner. Scrumptious! Although it takes about 45 min to prepare, there is a long period where there's nothing to do, so I think it's suitable for a work night. Shulman thinks it serves 4-6 people. We think 3 (generously) or 4 (or two for dinner and one for lunch.).
Recipe By: Martha Rose Shulman's Main-Dish Salads 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.] MC-RECIPE@...
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