Zizania Chicken Salad (wild Rice) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: fresh orange juice,
2 tbsp: white-wine vinegar,
2 tsp: sugar,
1 tsp: grated orange peel,
1 tsp: fresh thyme leaves,
1/2 tsp: minced fresh rosemary,
Directions:
: *ORANGE HERB DRESSING --
: (1/3 cup)
: leaves
1/2 ts salt
1/4 ts bottled hot pepper sauce
: *SALAD
3 c cooked wild rice -- still
: warm
1 skinless boneless chicken
: breast -- cooked
: (2 cups cubed)
2 c seedless grapes
1/4 c chopped celery
1/4 c chopped green onions
2 TB chopped walnuts
2 TB chopped parsley
1/2 ts salt
1/4 ts pepper
The salad gets its name from *Zizania aquatica,* the Latin name for
wild rice. Try with other rice varieties, like red basmati.
Prepare the wild rice and set aside to cool a bit.
Prepare the dressing. Mix warm rice with 2 tablespoons Orange-Herb
Dressing. Set aside.
Poach or otherwise cook the chicken. Set aside to cool a bit. Cube
into bite sized pieces.
Assemble the salad; toss with the remaining dressing. Serve chilled.
To make about 3 cups of cooked wild rice: rinse 1 cup wild rice.
Bring wild rice and 4 cups water to a boil over high heat. Stir.
Reduce heat, cover and simmer about 50 minutes oruntil kernels puff
and open. Makes about 3 cups cooked rice. Printed in Riv
Press-Enterprise 3 Oc 96. Pat H. McRecipe. (369 calories, 6.2 grams
fat 72 milligrams cholesterol, 608 milligrams sodium.) Primary source
not cited.
Recipe By : The Associated Press, Oct 1996
From: Path Date: Mon, 21 Oct 1996 12:34:53
Source from luhu.jp
: (1/3 cup)
: leaves
1/2 ts salt
1/4 ts bottled hot pepper sauce
: *SALAD
3 c cooked wild rice -- still
: warm
1 skinless boneless chicken
: breast -- cooked
: (2 cups cubed)
2 c seedless grapes
1/4 c chopped celery
1/4 c chopped green onions
2 TB chopped walnuts
2 TB chopped parsley
1/2 ts salt
1/4 ts pepper
The salad gets its name from *Zizania aquatica,* the Latin name for
wild rice. Try with other rice varieties, like red basmati.
Prepare the wild rice and set aside to cool a bit.
Prepare the dressing. Mix warm rice with 2 tablespoons Orange-Herb
Dressing. Set aside.
Poach or otherwise cook the chicken. Set aside to cool a bit. Cube
into bite sized pieces.
Assemble the salad; toss with the remaining dressing. Serve chilled.
To make about 3 cups of cooked wild rice: rinse 1 cup wild rice.
Bring wild rice and 4 cups water to a boil over high heat. Stir.
Reduce heat, cover and simmer about 50 minutes oruntil kernels puff
and open. Makes about 3 cups cooked rice. Printed in Riv
Press-Enterprise 3 Oc 96. Pat H. McRecipe. (369 calories, 6.2 grams
fat 72 milligrams cholesterol, 608 milligrams sodium.) Primary source
not cited.
Recipe By : The Associated Press, Oct 1996
From: Path
Source from luhu.jp
Tags
Salad