This is a wonderful recipe from my mom. It is very nutritious and simple to make.
If you don’t have the time to cook the wild rice yourself, you can use canned.
I believe the brand I have used in the past is Canoe, and it was good.
This recipe serves 6 generously as an entree.
You can also omit the chicken and serve it as a side dish.
Garnish with lettuce leaves.
|Rinse 1 1/2 cups of wild rice well.|
|Add the rice to 6 cups of boiling salted water.
Stir and return to a boil. Turn heat to low and cover.
Let simmer for 45 minutes or until done.
|Drain rice and cool.|
|Place 2 cloves of garlic minced, 1 Tbsp Dijon mustard, 1/2 tsp salt, 1/4 tsp honey,
1/4 tsp pepper and 1/4 cup rice vinegar in a small food processor and blend well.
|Slowly add 1/3 cup olive oil to the food processor and blend.|
|Toss the cooled wild rice with the juice of half a lemon.|
|Add 1 red pepper diced, 4 green onions diced, 3 oz. snow peas cut into 1″ pieces
and 2 boneless skinless chicken breasts cooked and cubed.
|Toss with dressing, cover and refrigerate for 2-4 hours.|
|Add 1-2 avocados chopped and 1 cup of toasted pecan halves.