Autumn Wild Rice, Walnut, and Broccoli Salad

3 1/2 c Water
1 c Wild rice; rinsed
Salt to taste
1 lb Broccoli florets; steamed till crisp-tender
1/2 c Broken walnut pieces, toasted; or pecans
1/2 c Chopped fresh parsley
2 tb Fresh lemon juice
1 tb Red wine vinegar - or sherry vinegar
1 Cl Garlic; minced or thru pr
1/4 c Plain lowfat yogurt
1/4 c Walnut oil
Salt to taste
Freshly ground pepper to taste

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.

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