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  • Autumn Wild Rice Walnut Broccoli Salad

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    Autumn Wild Rice Walnut Broccoli Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 1/2 c. Water
    • 1 c. Wild rice, rinsed Salt to taste
    • 1 lb Broccoli florets, steamed until crisp-tender
    • 1/2 c. Broken walnut pcs, toasted, or possibly pecans
    • 1/2 c. Minced fresh parsley
    • 2 Tbsp. Fresh lemon juice
    • 1 Tbsp. Wine vinegar, or possibly sherry vinegar
    • 1 x Clove garlic, chopped or possibly pressed
    • 1/4 c. Plain lowfat yogurt
    • 1/4 c. Walnut oil Salt to taste Freshly grnd pepper to taste

    Directions

    1. This was last night's dinner. Scrumptious! Although it takes about 45 minutes 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 possibly 4 (or possibly two for dinner and one for lunch.).
    2. Bring the water to a boil and add in the rice. Add in salt to taste, bring back to a boil, reduce heat, cover, and simmer for about 40 min, till the rice is tender. Drain and toss with the broccoli, nuts, and parsley.
    3. [Meanwhile, steam broccoli and chop nuts.]
    4. Mix together the lemon juice, vinegar, garlic, and yogurt. Whisk in the walnut oil and add in salt and pepper. Toss with the rice mix, correct the seasonings, and serve; or possibly chill till shortly before serving.
    5. Note: If the salad is to be refrigerated for a long time, add in the broccoli and parsley shortly before serving to retain their bright color.
    6. [Shulman says this serves 4-6. We think 3-4.]

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