Wild Rice And Broccoli Salad

Recipe Ingredients

3 cups	711ml	Water
		= (or chicken or vegetable stock)
1 cup	160g / 5.6oz	Wild rice - rinsed
		Salt - to taste
1 lb	454g / 16oz	Broccoli crowns - broken in florets
1/2 cup	118ml	Broken pecans
1/4 cup	36g / 1.3oz	Chopped parsley - see * Note
1 cup	146g / 5.1oz	Red bell pepper - (optional), diced (small)
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Red wine or Sherry vinegar
1		Garlic clove - minced or pressed
1/3 cup	78ml	Olive oil
3 tablespoons	45ml	Walnut oil
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: Or use a mixture of parsley and other fresh herbs such as thyme, sage, tarragon, chives.

Bring the water or stock to a boil and add the rice and 3/4 teaspoon salt if using water, or 1/4 to 1/2 teaspoon salt if using salted stock. When the water comes back to a boil, reduce the heat to low, cover and simmer until the rice is tender, 45 minutes. Check the rice by spooning out a few grains and rinsing them with cold water. They should be splitting and should be tender to the bite, with no hardness in the shells. Drain off any remaining liquid.

While the rice is cooking, steam the broccoli until just tender, about 5 minutes. Refresh with cold water.

Combine the wild rice, broccoli, pecans, parsley or herbs and optional red pepper in a salad bowl.

Mix together the lemon juice, vinegar and garlic. Add salt to taste. Stir in the olive and walnut oils and add freshly ground pepper. Combine well and taste. Adjust salt. Toss and serve. The salad is good warm or cold.

This recipe yields 4 to 6 servings.

Each of 6 servings: 286 calories; 72 mg sodium; 0 cholesterol; 26 grams fat; 3 grams saturated fat; 12 grams carbohydrates; 4 grams protein; 3.83 grams fiber.

Source:
The Los Angeles Times, 11-21-2001

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