Skillet Wild Rice, Walnut and Broccoli Salad
Published January 13, 2013
Andrew Scrivani for The New York Times
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 ½ cups water, vegetable stock or chicken stock
Salt to taste
1 cup wild rice
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or champagne vinegar
1 teaspoon Dijon mustard
1 small garlic clove, 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
Nutritional analysis per serving (6 servings)
25 grams carbs; 302 calories; 9 grams monosaturated fat; 9 grams polyunsaturated fat; 2 grams saturated fat; 21 grams fat; 3 grams fiber; 552 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a medium saucepan, bring 3 ½ 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.
- Step 2
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.
- Step 3
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.
Advance preparation: Both the cooked wild rice and the steamed broccoli will keep for three days in the refrigerator.
If you want to reduce the fat and calories in this dish, substitute buttermilk for some of the oil. Be careful not to allow the dressing to come to a boil when you heat it in the pan or the buttermilk will curdle.
Private Notes
Comments
This was a really tasty recipe. I increased the lemon juice and decreased the oil and added the zest of a whole lemon in the dressing and it gave it a nice bright zing!
This is excellent as is - just toast your walnuts before adding. Yum!
A bit too much oil (or too little lemon). Next time I make it, I’ll add pomegranate seeds to brighten it up a bit.
I made this for a household of broccoli lovers, and everyone’s reaction was, “meh.” This was an odd combination of flavors that did not appeal to our friends. I will not make it again.
Good flavors tho if I make this recipe again, I will follow the rice instructions from the back of the bag vs from this recipe. This recipe calls for too much water leaving the rice a bit mushy, thus when you add the dressing the rice is just too wet.
Pecans will also work very well. Delicious as a leftover. Love this recipe