Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2           cups  water
  1                cup  wild rice -- rinsed
                        salt to taste
  1              pound  broccoli florets -- steamed till
                        crisp-tender
     1/2           cup  broken walnut pieces -- toasted, or pecans
     1/2           cup  chopped fresh parsley
  2        tablespoons  fresh lemon juice
  1         tablespoon  red wine vinegar -- or sherry vinegar
  1              clove  garlic -- minced or thru
                        -- press
     1/4           cup  plain lowfat yogurt
     1/4           cup  walnut oil
                        salt to taste
                        freshly ground pepper to taste

Preparation:

Bring the water to a boil and add the rice. Add salt to taste, bring back to a boil, reduce heat, cover, and simmer for about 40 minutes, until the rice is tender. Drain and toss with the broccoli, nuts, and parsley. [Meanwhile, steam broccoli and chop nuts.] Mix together the lemon juice, vinegar, garlic, and yogurt. Whisk in the walnut oil and add salt and pepper. Toss with the rice mixture, correct the seasonings, and serve; or refrigerate until shortly before serving. Note: If the salad is to be refrigerated for a long time, add the broccoli and parsley shortly before serving to retain their bright color.

Nutritional Information:

416 Calories (kcal); 20g Total Fat; (40% calories from fat); 14g Protein; 51g Carbohydrate; 1mg Cholesterol; 73mg Sodium