Title: Autumn Wild Rice, Walnut, and Broccoli Salad
Categories: Vegetables, Rice
Yield: 3 Servings

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.]