Yield: 3 Servings
Measure | Ingredient |
---|---|
3½ cup | Water |
1 cup | Wild rice; rinsed |
\N \N | Salt to taste |
1 pounds | Broccoli florets; steamed |
\N \N | Till crisp-tender |
½ cup | Broken walnut pieces, |
\N \N | Toasted; or pecans |
½ cup | Chopped fresh parsley |
2 tablespoons | Fresh lemon juice |
1 tablespoon | Red wine vinegar or sherry vinegar |
1 \N | Cl Garlic; minced or thru pr |
¼ cup | Plain lowfat yogurt |
¼ cup | Walnut oil |
\N \N | Salt to taste |
\N \N | Freshly ground pepper |
\N \N | 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.]