Autumn wild rice, walnut, and broccoli salad

 
                Autumn Wild Rice, Walnut, and Broccoli Salad
 
 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.]
 
 
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