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.]
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (447g)|
|Recipe Makes: 3|
|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.
Calories per serving: 623
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.