1/2 cup wild rice
1 cup broccoli florets
4 ounces ham, cut into thin strips
2 tablespoons coarsely chopped hazelnuts, optional
1 tablespoon finely chopped scallions
1/8 teaspoon dried crushed thyme
1/4 teaspoon salt or to taste
1/4 teaspoon freshly ground pepper
1 tablespoon white wine vinegar
1-1/2 tablespoons olive oil
Place wild rice in a colander and rinse under running water. Bring 1-1/2 cups water to a boil in a small pot. Add the rice. Stir and reduce heat to low. Cover the pot and simmer for 40 minutes or until the rice is tender and the water is absorbed. Remove the rice to a serving bowl and set aside to cool.
Place broccoli in a small pot. Add water to cover. Bring to a boil. Cook over medium-high heat until the broccoli is tender but still a bright green color, about 7 to 10 minutes. Drain well and add to the rice. Add ham, hazelnuts, scallions and thyme.
Combine the salt, pepper, vinegar and oil in a small cup. Stir well and pour over the salad. Stir together. Serves 2.
Per serving: 410 calories/22 grams fat/20 grams protein/35 grams carbohydrates/30 milligrams cholesterol/950 milligrams sodium/4 grams dietary fiber
NOTE: If desired, skip the ham and serve this as a side dish for 4. For a recipe with significantly less fat, omit the hazelnuts and substitute 1 rib of chopped celery.