Instructions: This was last nights dinner. Scrumptious! Although it takes about 45 min to prepare, there is a long period where theres nothing to do, so I think its suitable for a work night. Shulman thinks it serves 4-6 people. We think 3 (generously) or 4 (or two for dinner and one for lunch.).

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.

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.

[Shulman says this serves 4-6. We think 3-4.]

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