| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Maindish | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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