Skillet Wild Rice, Walnut and Broccoli Salad
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3½cups water, vegetable stock or chicken stock
- Salt to taste
- 1cup wild rice
- 2tablespoons fresh lemon juice
- 1tablespoon sherry vinegar or champagne vinegar
- 1teaspoon Dijon mustard
- 1small garlic clove, finely minced or puréed
- ¼cup walnut oil
- ¼cup extra virgin olive oil
- ½pound broccoli crowns, broken into small florets
- ¼cup chopped fresh parsley
- 2tablespoons chopped fresh herbs such as chives, dill, tarragon, marjoram
- ¼cup shelled walnuts
- Freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
302 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 9 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 552 milligrams sodium
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.
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Preparation
- Step 1
In a medium saucepan, bring 3½ 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.
This was outstanding! Made rice in a rice cooker, steamed broc, mixed dressing (halved the oils) & toasted walnuts then set all aside until just before guests arrived. Mixed everything then zapped in the microwave at dinner time. Rave reviews all around.
Liked this one alot. Couldn’t find walnut oil, so used a mix of EVOO, lemon flavored olive oil from Trader Joes (a go-to fave for me, makes everything better) and a small amount (maybe 1T) of sesame oil (which also makes everything better). And used pecans instead of walnuts cause I like them better. And tossed in some shredded chicken breast for a protein bump. Would definitely make again, maybe with some dried cranberries as others have done.
Made this for Christmas dinner and was not well-received. Kind of bland and unappealing. Had high hopes, given the reviews, and read all of the tips, but it just didn't come together to create anything very interesting. Won't be making again.
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