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.
Toss gently.
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