Wild Rice, Walnut and Broccoli Salad
Broccoli flowers catch the nutty, lemony dressing in this wonderful winter salad. This makes a great Thanksgiving Day side dish.
MAKES: 6 Servings
PREP/COOK TIME: 60 minutes
- 3 ½ cups Magic Mineral Broth
- Salt to taste
- 1 cup wild rice
- 2 tablespoons fresh lemon juice
- 1 tablespoon sherry vinegar or champagne vinegar
- 1 teaspoon Dijon mustard
- 2 garlic cloves, finely minced or puréed
- ¼ cup walnut oil
- ¼ cup extra virgin olive oil
- ½ pound broccoli crowns, broken into small florets
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh herbs such as chives, dill, tarragon, marjoram
- ¼ cup shelled walnuts
- Freshly ground pepper to taste
- In a medium saucepan, bring 3 1/2 cups stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer to a wide, heavy skillet.
- Make the dressing while the rice is cooking. Whisk together the lemon juice, vinegar, salt, mustard, and the garlic. Whisk in the oils, taste and adjust seasonings. Set aside.
- Steam the broccoli until just tender, about 4 minutes. Transfer to the pan with the rice. Add the dressing and the nuts and heat through, stirring. Add freshly ground pepper and just before serving stir in the parsley and other chopped herbs. Serve warm.
Storage Keeps for 2 to 3 days in the refrigerator.
Adapted from one of Martha Rose Shulman's amazing recipes. recipe