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Name: Autumn Wild Rice-Walnut-Broccoli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Fresh Lemon Juice; 1/2 c Chopped fresh parsley; Salt to taste; 3 1/2 c Water; 1 lb Broccoli florets; steamed; 1/4 c Plain lowfat yogurt; 1 Clove garlic; minced or; Salt to taste; Freshly ground pepper to; 1 c Wild rice; rinsed; 1/4 c Walnut oil; 1/2 c Broken walnut pieces;; 1 tb Wine vinegar; or sherry

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INGREDIENTS

2 tb Fresh Lemon Juice
1/2 c Chopped fresh parsley
Salt to taste
3 1/2 c Water
1 lb Broccoli florets; steamed
1/4 c Plain lowfat yogurt
1 Clove garlic; minced or
Salt to taste
Freshly ground pepper to
1 c Wild rice; rinsed
1/4 c Walnut oil
1/2 c Broken walnut pieces;
1 tb Wine vinegar; or sherry

INSTRUCTIONS

Date: Mon, 4 Mar 1996 09:58:57 +0100 From: Sykes.Kaye@uniface.nl (Kaye Sykes) This was last nights dinner. Scrumptious! Although it takes about 45 min to prepare, there is a long period where theres nothing to do, so I think its suitable for a work night. Shulman thinks it serves 4-6 people. We think 3 (generously) or 4 (or two for dinner and one for lunch.). Recipe By: Martha Rose Shulmans Main-Dish Salads 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.] MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Autumn Wild Rice-Walnut-Broccoli Salad

2 tb Fresh Lemon Juice
1/2 c Chopped fresh parsley
 Salt to taste
3 1/2 c Water
1 lb Broccoli florets; steamed
1/4 c Plain lowfat yogurt
1 Clove garlic; minced or
 Salt to taste
 Freshly ground pepper to
1 c Wild rice; rinsed
1/4 c Walnut oil
1/2 c Broken walnut pieces;
1 tb Wine vinegar; or sherry

Date: Mon, 4 Mar 1996 09:58:57 +0100    From: Sykes.Kaye@uniface.nl (Kaye Sykes)  This was last nights dinner. Scrumptious! Although it takes about 45 min  to prepare, there is a long period where theres nothing to do, so I think  its suitable for a work night. Shulman thinks it serves 4-6 people. We  think 3 (generously) or 4 (or two for dinner and one for lunch.).    Recipe By: Martha Rose Shulmans Main-Dish Salads    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.]    MC-RECIPE@MASTERCOOK.COM    MASTERCOOK RECIPES LIST SERVER    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (265g)
Recipe Makes: 4 Servings

Calories: 136
Calories from Fat: 125 (92%)

Amt Per Serving		% DV

	Total Fat 13.9g	19 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 8.6g
Cholesterol 0.9mg		0 %
Sodium 95.7mg		3 %
Potassium 93.2mg		2 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.2g
Protein 1.1g		2 %
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: 136

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