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3 1/2 Tasse | water |
1 Tasse | Wild rice; rinsed |
| salt |
1 x ca. 450 g | Broccoli florets; steamed |
| Till crisp-tender |
1/2 Tasse | Broken walnut pieces, |
| Toasted; or pecans |
1/2 Tasse | parsley fresh, chopped |
2 Esslöffel | lemon juice fresh |
1 Esslöffel | Red wine vinegar or sherry vinegar |
10 Milliliter | Garlic; minced or thru pr |
1/4 Tasse | yogurt plain, low fat |
1/4 Tasse | Walnut oil |
| salt |
| pepper ground |
| To taste |
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.]
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