Wild Rice Salad

Makes about 6 cups

• 2 1/3 cups vegetable broth or water
• 1 teaspoon salt
• 1 cup (8 ounce package) wild rice, rinsed (makes 3 cups cooked)
• 2 cups very small florets of broccoli (1 large head)
• 1 1/2 cups finely diced carrot (2 large carrots)
• 1 1/2 cups finely diced zucchini (1 small zucchini)
• 1 large scallion, chopped
• Leaves of 4 sprigs fresh dill
• Leaves of 5 sprigs fresh flat-leaf parsley, chopped
• 1/4 cup extra-virgin olive oil
• Juice of 2 small lemons
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly-ground black pepper

In a saucepan having a tight-fitting lid, bring liquid and salt to a boil over high heat. Stir in rice, cover and reduce heat to a fast simmer. Simmer 45 to 50 minutes. (Alternatively, cook in a rice cooker with the same amount of rice and water.) Remove from heat and let stand, covered, 10 minutes. If any liquid remains, drain. Place rice in a large bowl and toss occasionally until cooled to room temperature, or make rice in advance and refrigerate until ready to continue recipe. In a 2-cup covered microwavable dish combine broccoli florets with a tablespoon of water and microwave on HIGH 2 minutes, until bright green and crisp-tender; drain and allow to cool to room temperature. In a large bowl combine rice, broccoli, carrot, zucchini, scallion, dill and parsley; toss to mix well. Sprinkle mixture with olive oil, lemon juice, salt and pepper, and toss to mix well. Serve at room temperature.