| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Rice |
3 |
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 |
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 |
INSTRUCTIONS
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.]
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