Recipe - Autumn Wild Rice-Walnut-Broccoli Salad

3 One half cup Water
1 cup Wild rice; rinsed
Salt to taste
1 pound Broccoli florets; steamed
till crisptender
One half cup Broken walnut pieces;
toasted, or pecans
One half cup Chopped fresh parsley
2 tablespoon Fresh lemon juice
1 tablespoon Wine vinegar; or sherry
vinegar
1 Clove garlic; minced or
pressed
One fourth cup Plain lowfat yogurt
One fourth cup 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 46 people. We
think 3 (generously) or 4 (or two for dinner and one for lunch.).

Recipe By: Martha Rose Shulman's MainDish 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 46. We think 34.]

MCRECIPE@MASTERCOOK.COM

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