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Autumn Wild Rice, Walnut, and Broccoli Salad

A home-style Autumn Wild Rice, Walnut, and Broccoli Salad made with Water, Wild Rice Rinsed, Fresh Lemon Juice, Red Wine Vinegar Or Sherry Vinegar, and Garlic Minced Or Thru Press. Keep it handy for the next time you cook it.

Ingredients

• 3 1/2 cup
• 1 cup
• 2 tbsp
• 1 tbsp
• 1 clove
• 1/4 cup

Method (preview)

1. 1

   Bring the water to a boil and add the rice.

2. 2

   Add salt to taste, bring back to a boil, reduce heat, cover, and simmer for about 40 minutes, until the rice is tender.

3. 3

   Drain and toss with the broccoli, nuts, and parsley.

4. 4

   [Meanwhile, steam broccoli and chop nuts.]

5. 5

   Mix together the lemon juice, vinegar, garlic, and yogurt.

6. 6

   Whisk in the walnut oil and add salt and pepper.

7. 7

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

8. 8

   [Shulman says this serves 4-6. We think 3-4.]