• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Autumn Wild Rice, Walnut, and Broccoli Salad

  • Recipe Submitted by on

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


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.]

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?