| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | 10 | Servings | |
INGREDIENTS
| 1/2 | c | Dark raisins |
| 3 | tb | Sherry; warmed |
| 7 1/2 | c | Water |
| 2 | ts | Salt |
| 1 | c | Raw wild rice; rinsed and picked |
| 1 | c | RAW JASMINE RICE |
| 1 1/2 | c | Fresh ripe pineapple; coarsely chopped |
| 1 | sm | Red bell pepper; seeded and chopped |
| 2 | c | Chicken; cooked, coarsely chopped |
| 5 | Scallions; thinly sliced | |
| Curried Yogurt Dressing(Recipe follows) |
INSTRUCTIONS
In a small non-reactive bowl, combune raisins ans sherry to soak. In a large dutch oven, bring 6 cups of water to a rolling boil over medium-high heat and add 1 teaspoon salt. Add the wild rice and gently boil about 50 minutes or until grains are tender and split open to reveal their white cores. Drain and let cool to room temperature. While the wild rice is cooking, combine the wild rice with 1 1/2 cups cols water ans 1/2 a teaspoon salt in a medium sauce pan. Bring to a boil over medium heat; stir well. Cover tightly, reduce heat and simmer 20 minutes undisturbed. remove from heat and let stand 10 minutes. Uncover and fluff gently with a fork; set aside to cool to room temperature. In a large non-reactive bowl, combine raisins and their soaking liquid, red peppers and chicken. Add the cooled rices and most of the scallions, reserving a handful for garnish. Toss well. Add the Dressing and toss again. Cover and chill until serving time. Sprinkle iwht remaing scallions and serve chilled or cool. Pecked in by jazzbel@batelnet.bs NOTES : This recipe was created by royal chefs to celebrate the coronation of Queen Elizabeth II. Recipe by: 'The Curry Book"-Nancie McDermott Posted to Bakery-Shoppe Digest V1 #250 by "Jazzbel" <jazzbel@grouper.BatelNET.bs> on Sep 18, 1997
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