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Recipe Name: Autumn Wild Rice, Walnut, And Broccoli Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 3

3 1/2 Cup(s) Water
1 Cup(s) Wild rice, rinsed
Salt to taste
1 Pound(s) Broccoli florets, steamed
Till crisp-tender
1/2 Cup(s) Broken walnut pieces
Toasted, or pecans
1/2 Cup(s) Chopped fresh parsley
2 Tablespoon(s) Fresh lemon juice
1 Tablespoon(s) Red wine vinegar
or sherry vinegar
1 Cl Garlic, minced or thru pr
1/4 Cup(s) Plain lowfat yogurt
1/4 Cup(s) Walnut oil
Freshly ground pepper
to taste
Recipe by: Martha Rose Shulman's 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.]

Nutrition (calculated from recipe ingredients)
Calories: 486
Calories From Fat: 273
Total Fat: 31.6g
Cholesterol: 0mg
Sodium: 212.4mg
Potassium: 387.9mg
Carbohydrates: 44.1g
Fiber: 5g
Sugar: 2.2g
Protein: 11.2g

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