Recipe - Autumn Wild Rice Walnut And 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 Red wine vinegar
or sherry vinegar
1 Cl Garlic; minced or thru pr
One fourth cup Plain lowfat yogurt
One fourth cup Walnut oil
Salt to taste
Freshly ground pepper
To taste

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