Autumn Wild Rice, Walnut, And 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. Red wine vinegar or possibly sherry vinegar
• 1 cl Garlic, chopped or possibly thru pr
• 1/4 c. Plain lowfat yogurt
• 1/4 c. Walnut oil Salt to taste Freshly grnd pepper To taste

1. Preparation Time: 0:45Bring the water to a boil and add in the rice.
2. Add in salt to taste, bring back to a boil, reduce heat, cover, and simmer for about 40 min, till the rice is tender.
3. Drain and toss with the broccoli, nuts, and parsley.
4. Meanwhile, steam broccoli and chop nuts.
5. Mix together the lemon juice, vinegar, garlic, and yogurt.
6. Whisk in the walnut oil and add in salt and pepper.
7. Toss with the rice mix, correct the seasonings, and serve; or possibly chill till shortly before serving.
8. Note: If the salad is to berefrigerated for a long time, add in the broccoli and parsley shortly before serving to retain their bright color.
9. Shulman says this serves 4-6.
10. We think 3-4.

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

Taken from cookeatshare.com/recipes/autumn-wild-rice-walnut-and-broccoli-salad-72258 (may not work)