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Autumn Wild Rice Walnut and Broccoli Salad Recipe
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To make Autumn Wild Rice Walnut and Broccoli Salad you will need
Ingredients
| 3 1/2 | cups | Water | | 1 | cup | Wild rice; rinsed | | | Salt to taste | | 1 | pound | Broccoli florets; steamed | | | Till crisp-tender | | 1/2 | cups | Broken walnut pieces, | | | Toasted; or pecans | | 1/2 | cups | Chopped fresh parsley | | 2 | tablespoons | Fresh lemon juice | | 1 | tablespoon | Red wine vinegar or sherry vinegar | | 1 | | Cl Garlic; minced or thru pr | | 1/4 | cups | Plain lowfat yogurt | | 1/4 | cups | Walnut oil | | | Salt to taste | | | Freshly ground pepper | | | To taste |
Instructions
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.
Enjoy your Autumn Wild Rice Walnut and Broccoli Salad
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Fri 8 Aug 2008
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