Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

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

Ingredients:
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
Vinegar
1 Clove garlic, minced or
Pressed
1/4 Cup(s) Plain lowfat yogurt
1/4 Cup(s) Walnut oil
Freshly ground pepper to
taste
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.

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


Scale this recipe to Servings [?]