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Wild Rice and Broccoli Salad Recipe

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This recipe for Wild Rice and Broccoli Salad, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minneapolis Star and Tribune


3 c. chicken broth
1 c. raw wild rice, rinsed
1 lb. broccoli crowns, broken into florets
1/2 c. broken pecans
1/4 c. chopped parsley
1 small red bell pepper, cored and diced
2 tbsp. lemon juice
1 tbsp. red wine vinegar
1 clove garlic, minced
1/3 c. olive oil
3 tbsp. walnut oil
Freshly ground black pepper

Bring chicken broth to boil and add rice and 1/2 tsp. salt. When broth begins to boil, reduce heat to low, cover and simmer until rice is tender, 45 min. Check 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.
Meanwhile, steam broccoli until just tender, about 5 min. Refresh with cold water. In salad bowl, combine wild rice, broccoli, pecans, parsley and bell pepper. Mix together lemon juice, vinegar and garlic. Add salt to taste. Stir in olive oil and walnut oil and add black pepper. Combine well and taste. Adjust salt. Toss and serve.




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