Title: Autumn Wild Rice-Walnut-Broccoli Salad
Categories: Maindish
Yield: 4 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 Wine vinegar; or sherry
-vinegar
1 Clove garlic; minced or
-pressed
1/4 c Plain lowfat yogurt
1/4 c Walnut oil
Salt to taste
Freshly ground pepper to
-taste

Date: Mon, 4 Mar 1996 09:58:57 +0100

From: Sykes.Kaye@uniface.nl (Kaye Sykes)
This was last night's dinner. Scrumptious! Although it takes about 45 min
to prepare, there is a long period where there's nothing to do, so I think
it's suitable for a work night. Shulman thinks it serves 4-6 people. We
think 3 (generously) or 4 (or two for dinner and one for lunch.).

Recipe By: Martha Rose Shulman's Main-Dish Salads

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.]

MC-RECIPE@MASTERCOOK.COM

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