Side Pannel
Autumn Wild Rice, Walnut, and Broccoli Salad
Autumn Wild Rice, Walnut, and Broccoli Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Vegetables
Ingredients List
- 3 1/2 c Water
- 1 c Wild rice; rinsed
- Salt to taste
- 1 lb Broccoli florets; steamed
- Till crisp-tender
- 1/2 c Broken walnut pieces,
- Toasted; or pecans
- 1/2 c Chopped fresh parsley
- 2 tb Fresh lemon juice
- 1 tb Red wine vinegar
- -- or sherry vinegar
- 1 Cl Garlic; minced or thru pr
- 1/4 c Plain lowfat yogurt
- 1/4 c Walnut oil
- Salt to taste
- Freshly ground pepper
- To taste
Directions
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.]
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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