3 cups water or chicken or vegetable stock 1 cup wild rice, rinsed Salt 1 pound broccoli crowns, broken in florets 1/2 cup broken pecans 1/4 cup chopped parsley, or a mixture of parsley and other fresh herbs such as thyme, sage, tarragon, chives 1 small red bell pepper, cored and diced, optional 2 tablespoons lemon juice 1 tablespoon red wine vinegar or Sherry vinegar 1 clove garlic, minced or pressed 1/3 cup olive oil 3 tablespoons walnut oil Freshly ground pepper

Step 1 Bring the water or stock to a boil and add the rice and 3/4 teaspoon salt if using water, or 1/4 to 1/2 teaspoon salt if using salted stock. When the water comes back to a boil, reduce the heat to low, cover and simmer until the rice is tender, 45 minutes. Check the 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.

Step 2 While the rice is cooking, steam the broccoli until just tender, about 5 minutes. Refresh with cold water.

Step 3Combine the wild rice, broccoli, pecans, parsley or herbs and optional red pepper in a salad bowl.

Step 4Mix together the lemon juice, vinegar and garlic. Add salt to taste. Stir in the olive and walnut oils and add freshly ground pepper. Combine well and taste. Adjust salt. Toss and serve.

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