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Recipe Name: Autumn Wild Rice-walnut-broccoli Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

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) Wine vinegar, or sherry
1 Clove garlic, minced or
1/4 Cup(s) Plain lowfat yogurt
1/4 Cup(s) Walnut oil
Freshly ground pepper to
Date: Mon, 4 Mar 1996 09:58:57 +0100 From: (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.]
MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 835
Calories From Fat: 631
Total Fat: 74.6g
Cholesterol: 0mg
Sodium: 190.1mg
Potassium: 817.9mg
Carbohydrates: 40.1g
Fiber: 3.8g
Sugar: 1.6g
Protein: 13.3g

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