Broccoli flowers catch the nutty, lemony dressing in this winter salad and make it a dish that the entire family will enjoy.
Skillet Wild Rice, Walnut and Broccoli Salad
Broccoli flowers catch the nutty, lemony dressing in this winter salad.
- 3 1/2 cups water vegetable 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
- 1/4 cup walnut oil
- 1/4 cup extra virgin olive oil
- 1/2 pound broccoli crowns broken into small florets
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh herbs such as chives dill, tarragon, marjoram
- 1/4 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.
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.
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