Autumn Wild Rice, Pecan, and Broccoli Salad

3½ cups water
1 cup wild rice; rinsed
sea salt to taste
1 pound broccoli florets; steamed till crisp-tender
½ cup Pecan Valley Pecan Pieces; toasted
½ cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar; or sherry vinegar
1 clove garlic; minced or thru press
¼ cup plain low fat yogurt
¼ cup Pecan Valley Pecan Oil or walnut oil
Sea salt to taste
Freshly ground pepper to taste

1. 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.
2. Drain and toss with the broccoli, nuts and parsley.
3. Meanwhile, steam broccoli and chop nuts.
4. In a small mixing bowl, mix the lemon juice, vinegar, garlic and yogurt.
5. Whisk in the pecan oil and add salt and pepper. Toss with the rice mixture, correct the seasonings, and serve; or refrigerate until shortly before serving.

Serves 4 to 6

Note: If the salad is to be refrigerated for a long time, add the broccoli and parsley shortly before serving to retain their bright color.