Autumn Wild Rice Walnut Broccoli Salad Recipe

• 3 1/2 c. Water
• 1 c. Wild rice, rinsed Salt to taste
• 1 lb Broccoli florets, steamed until crisp-tender
• 1/2 c. Broken walnut pcs, toasted, or possibly pecans
• 1/2 c. Minced fresh parsley
• 2 Tbsp. Fresh lemon juice
• 1 Tbsp. Wine vinegar, or possibly sherry vinegar
• 1 x Clove garlic, chopped or possibly pressed
• 1/4 c. Plain lowfat yogurt
• 1/4 c. Walnut oil Salt to taste Freshly grnd pepper to taste

1. This was last night's dinner.
2. Scrumptious!
3. Although it takes about 45 minutes to prepare, there is a long period where there's nothing to do, so I think it's suitable for a work night.
4. Shulman thinks it serves 4-6 people.
5. We think 3 (generously) or possibly 4 (or possibly two for dinner and one for lunch.
6. ).
7. Bring the water to a boil and add in the rice.
8. Add in salt to taste, bring back to a boil, reduce heat, cover, and simmer for about 40 min, till the rice is tender.
9. Drain and toss with the broccoli, nuts, and parsley.
10. Meanwhile, steam broccoli and chop nuts.
11. Mix together the lemon juice, vinegar, garlic, and yogurt.
12. Whisk in the walnut oil and add in salt and pepper.
13. Toss with the rice mix, correct the seasonings, and serve; or possibly chill till shortly before serving.
14. Note: If the salad is to be refrigerated for a long time, add in the broccoli and parsley shortly before serving to retain their bright color.
15. Shulman says this serves 4-6.
16. We think 3-4.

water, rice, broccoli florets, broken walnut pcs, fresh parsley, lemon juice, vinegar, clove garlic, yogurt, walnut oil salt

Taken from cookeatshare.com/recipes/autumn-wild-rice-walnut-broccoli-salad-72259 (may not work)