| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salad | 4 | Servings | |
INGREDIENTS
| 1 3/4 | c | Chicken browth |
| 1/2 | c | Uncooked wild rice |
| 2 | c | Cubed, cooked chicken or |
| turkey | ||
| 3/4 | c | Diced celery |
| 3/4 | c | Diced red apple |
| 1 | Green onion, thinly sliced | |
| 2 | t | Tarragon |
| 2 1/2 | T | Olive oil |
| 1 | t | Dijon mustard |
| 1/4 | t | Sugar |
| Salt and pepper |
INSTRUCTIONS
From: Cheryl Miller <csmiller@LAMAR.COLOSTATE.EDU> Date: Tue, 30 Jul 1996 20:08:59 +0000 In a small saucepan, combine chicken brown and wild rice. Heat to boiling. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 50 minutes. Transfer to medium bowl. Cover and chill. Combine chilled wild rice, chicken, celery, apple, green onion, and tarragon. In small bowl whisk olive oil, vinegar, mustard, and sugar. Pour over wild rice mixture and toss well. Season with salt and pepper and chill. May be prepared a day in advance. Serves 4-6 EAT-L Digest 29 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 1850
Calories From Fat: 1263
Total Fat: 142.4g
Cholesterol: 543.6mg
Sodium: 5004.4mg
Potassium: 346mg
Carbohydrates: 40.4g
Fiber: 2.9g
Sugar: 1.7g
Protein: 108.6g