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Categories: Salads, Vegetarian

Wild rice and broccoli salad

Wild rice and broccoli salad
Los Angeles Times

When I was growing up in Connecticut, pecans were not on my radar. Maybe I'd tasted pecan pie, and if I did, I surely loved it; when you're young it's difficult not to like anything as sweet as pecan pie. ... Read more

Active work time: 25 minutes | Total preparation time: 1 hour | Serves 4 to 6
Note: Sometimes I serve this salad as an appetizer--it would make a great starter for the Thanksgiving meal--or sometimes I eat it for dinner by itself. The red pepper is optional. It adds nice color and crunch, but if you don't want to chop one more thing the salad will still be colorful enough without it and will have plenty of texture. The salad is good warm or cold.
  • 3 cups water or chicken or vegetable stock
  • 1 cup wild rice, rinsed
  • Salt
  • 1 pound broccoli crowns, broken in florets
  • 1/2 cup broken pecans
  • 1/4 cup chopped parsley, or a mixture of parsley and other fresh herbs such as thyme, sage, tarragon, chives
  • 1 small red bell pepper, cored and diced, optional
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar or Sherry vinegar
  • 1 clove garlic, minced or pressed
  • 1/3 cup olive oil
  • 3 tablespoons walnut oil
  • Freshly ground pepper

Step 1Bring 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.

Step 2While the rice is cooking, steam the broccoli until just tender, about 5 minutes. Refresh with cold water.

Step 3Combine the wild rice, broccoli, pecans, parsley or herbs and optional red pepper in a salad bowl.

Step 4Mix 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.

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.
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