Recipe: Autumn Wild Rice, Walnut and Broccoli Salad

AUTUMN WILD RICE, WALNUT AND BROCCOLI SALAD

FOR THE SALAD:
3 1/2 cups water
1 cup uncooked wild rice, rinsed
1 pound broccoli florets, steamed till crisp-tender
1/2 cup broken walnut or pecans pieces, toasted
1/2 cup chopped fresh parsley
FOR THE DRESSING:
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar or sherry vinegar
1 clove garlic, minced or thru press
1/4 cup plain lowfat yogurt
1/4 cup walnut oil
Salt and freshly ground pepper to taste

Bring the 3 1/2 cups 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 the cooked rice and toss with the broccoli, nuts, and parsley.*

Mix together the lemon juice, vinegar, garlic, and yogurt. Whisk in the walnut oil and add salt and pepper.

Toss the dressing with the rice mixture, correct the seasonings, and serve; or refrigerate until shortly before serving.

*If the salad is to be refrigerated for a long time, add the broccoli and parsley shortly before serving to retain their bright color.

Makes 4-6 servings
Source: Little Vegetarian Feasts: Main-Dish Salads by Martha Rose Shulman