Skillet Wild Rice, Walnut and Broccoli Salad
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 6
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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.
Tips
- 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
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Cooking Notes
ChristineRM
This is excellent as is - just toast your walnuts before adding. Yum!
Jo
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.
WJD
Great recipe. I added golden raisins for fun. I think giving the broccoli plenty of time to “dry” is key.
Michele
Wow super delicious! I added a can of drained and rinsed pinto beans after lightly browning the garlic, a bit of garlic salt and cayenne pepper. I also added nutritional yeast at the end, this adds a buttery, cheesy flavor. I Highly recommend this dish!
Katie
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!
Sarah
I've made so many of your recipes in the past. All delicious. I cannot recommend this one. We tasted it and threw it out.
Gina Elliott
I loved this! Only changes I made were adding lemon zest and red chili flakes to the vinaigrette and toasting the walnuts before adding them to the rice/broccoli. Leftovers were awesome for breakfast w/ a fried egg on top!
Rach
I love this recipe! I actually do a pan sear on my broccoli rather than just steaming it, and that adds an element of roasted flavor. Just super hot pan, little oil, get some color, then add water and lid to finish cooking. I think you do not need quite as much of the dressing as the recipe calls for, so I would recommend adding some, tasting, and working to your preference. Delicious in any case!
lesliedhelm
Great recipe. I added chopped-up snap peas. Added a nice healthy crunch
Christine Bottaro
I made a blend of wild rice and brown rice, used braised asparagus, meyer lemon juice, soaked raw almonds in extra lemon juice and water while the rice cooked, and substituted avocado oil for walnut oil. Served with roasted pork loin and a citrus salad. My guests were really happy.
Elizabeth
I've made this recipe several times and it is excellent. I don't add the extra herbs because it is wonderful just as is
Joyce
Cultivated wild rice and the wild rice harvested by the Ojibwe in northern Minnesota lakes are completely different, and require different cooking times. The real wild rice, the kind I buy from the Native people, requires no more than 20 minutes of cooking. It's more expensive, but wow, it is so much better than the cultivated kind.
Alexis
Fantastic use of wild rice- great flavor and very simple
Dan
Couldn't find wild rice in my small town grocery store so made with Lundberg "CountryWild rice" (mixture of brown, red and black rice). Doubled broccoli and roasted this in the oven rather than steaming. Since this was the only thing we were having for dinner, added a 15 oz can of drained and rinsed cannellini beans. Used two tbl of fresh marjoram. Ended up adding about 75 of the vinaigrette as there was a lot. WOW!. Absolutely delicious! The whole was far more than the sum of it's parts.
Ellie J
I really enjoyed this. Used about a t of olive oil and 2T aquafaba to have less oil. Worked well
KristiR
Excellent recipe, will make again. Used well-toasted pecans instead of walnuts because that’s what I had. Added lots of pomegranate seeds per other notes which gave this a needed brightness of both appearance and flavor. Holds up a few days in the fridge for nice leftovers.
Terry
Lovely! Added 1/4 cup cranberries and served with two fried eggs on top.
Laura KC
This was great. Made it with roasted Brussels sprouts instead of broccoli because that’s what we had, added a handful of dried cranberries. Will make again.
Mary Ann
I will make this again, it was quite good. Next time however, I will adjust the dressing by using 1/2 as much lemon and cutting the amount of oil used. The dish did not need that much oil, and the lemon came on a little too strong this time.
Rach
I love this recipe! I actually do a pan sear on my broccoli rather than just steaming it, and that adds an element of roasted flavor. Just super hot pan, little oil, get some color, then add water and lid to finish cooking. I think you do not need quite as much of the dressing as the recipe calls for, so I would recommend adding some, tasting, and working to your preference. Delicious in any case!
kellikmpls
Excellent. Made it for Xmas and made it again 2 days later. Used sesame oil instead of walnut oil to accommodate nut allergies. (Added toasted walnuts individually) Delish. Stir-fried the broccoli in skillet rather than dirty another pan. Perfect. This goes on the main winter rotation.
Erin
Positive compliment from a picky family member after I made this recipe! My only complaint is that this better for 3 or 4 people (not 6). 1 cup of wild rice didn’t grow as much in size as I expected and I had to make more rice to supplement. Can’t wait to make again though!
Ann Marie
Easy and delicious. Skipped the walnut oil bc I didn’t have any- otherwise made as written. Served with roasted salmon. Easy and tasty meal for a Monday night
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