|
|
|
|
 |
|
|
| Autumn Wild Rice-Walnut-Broccoli Salad Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 4
|
|
|
Ingredients
3 1/2 cup water
1 cup wild rice; rinsed
1 salt to taste
1 lb broccoli florets; steamed till crisp-tender
1/2 cup broken walnut pieces; toasted, or pecans
1/2 cup chopped fresh parsley
2 tablespoon fresh lemon juice
1 tablespoon wine vinegar; or sherry vinegar
1 clove garlic; minced or pressed
1/4 cup plain lowfat yogurt
1/4 cup walnut oil
1 salt to taste
1 freshly ground pepper to taste
Cooking Directions:
Date: Mon, 4 Mar 1996 09:58:57 +0100
From: Sykes.Kaye@uniface.nl (Kaye Sykes) This was last night's dinner. Scrumptious! Although it takes about 45 min to prepare, there is a long period where there's nothing to do, so I think it's 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 Shulman's 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 Glen's MM Recipe Archive, http://www.erols.com/hosey.
entrees
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
