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Name: Autumn Wild Rice, Walnut, and Broccoli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 3
Cuisine: American
Ingredients: 1/2 c Broken walnut pieces Toasted, or pecans; 1 tb Red wine vinegar; Salt to taste; 1/2 c Chopped fresh parsley; 1/4 c Walnut oil; 1 clove Garlic minced or pressed; Salt to taste; Black Pepper freshly ground; 2 tb Fresh Lemon Juice; 3 1/2 c Water; 1 c Wild rice rinsed; 1 lb Broccoli florets steamed until crisp-tender; 1/4 c Plain yogurt

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INGREDIENTS

1/2 c Broken walnut pieces ; Toasted, or pecans
1 tb Red wine vinegar
Salt to taste
1/2 c Chopped fresh parsley
1/4 c Walnut oil
1 clove Garlic ; minced or pressed
Salt to taste
Black Pepper ; freshly ground
2 tb Fresh Lemon Juice
3 1/2 c Water
1 c Wild rice ; rinsed
1 lb Broccoli florets ; steamed until crisp-tender
1/4 c Plain yogurt

INSTRUCTIONS

Recipe by: Martha Rose Shulmans Main-Dish 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 4-6. We think 3-4.]

NOTES

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Autumn Wild Rice, Walnut, and Broccoli Salad

1/2 c Broken walnut pieces Toasted, or pecans
1 tb Red wine vinegar
 Salt to taste
1/2 c Chopped fresh parsley
1/4 c Walnut oil
1 clove Garlic minced or pressed
 Salt to taste
 Black Pepper freshly ground
2 tb Fresh Lemon Juice
3 1/2 c Water
1 c Wild rice rinsed
1 lb Broccoli florets steamed until crisp-tender
1/4 c Plain yogurt

Recipe by: Martha Rose Shulmans Main-Dish 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 4-6. We  think 3-4.]

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Nutrition

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Serving Size: 1 Serving (447g)
Recipe Makes: 3

Calories: 623
Calories from Fat: 292 (47%)

Amt Per Serving		% DV

	Total Fat 32.5g	43 %
	Saturated Fat 3.1g	16 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 21.3g
Cholesterol 0.6mg		0 %
Sodium 176.4mg		6 %
Potassium 985.4mg		26 %
Total Carbohydrate 71.6g		21 %
	Dietary Fiber 10.2g	41 %
	Sugars, other 61.3g
Protein 19.1g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 623

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