Recipe By : Martha Rose Shulman's Main-Dish Salads
Serving Size : 3 Preparation Time :0:45
Categories : Vegetables Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups water
1 cup wild rice -- rinsed
salt to taste
1 pound broccoli florets -- steamed till
crisp-tender
1/2 cup broken walnut pieces, toasted -- or pecans
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar -- or sherry vinegar
1 clove garlic -- minced or thru press
1/4 cup plain lowfat yogurt
1/4 cup walnut oil
salt to taste
freshly ground pepper to taste
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.]
