| 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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