Advertisement

Wild rice and broccoli salad

Time Active work time: 25 minutes Total preparation time: 1 hour
Yields Serves 4 to 6
Wild rice and broccoli salad
1

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.

2

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

3

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

4

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.

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.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.