| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Rice, Salads |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Wild rice |
| 1 1/2 |
c |
Water |
| 2 |
c |
Fresh pea pods or one |
| 6 |
oz |
Package frozen pea pods |
| 2 |
c |
Diced cooked COUNTRY PRIDE Chicken (about 3/4 pound uncooked, skinless, and boneless Chicken breasts or Chicken Tenders) |
| 1 |
|
11-ounce can mandarin orange sections, drained |
| 1/2 |
c |
Sliced water chestnuts, halved |
| 1/4 |
c |
Red wine vinegar or vinegar |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Salad oil |
| 1/4 |
ts |
Ground red pepper |
| 3/16 |
ts |
Garlic powder |
INSTRUCTIONS
Date: Thu, 23 May 1996 00:20:51 -0400
From: BobbieB1@aol.com
Run cold water over rice in a strainer about I minute, lifting rice to
rinse well. In a medium saucepan bring rice and water to boiling; reduce
heat. Simmer, covered, 40 to 50 minutes or until done. Drain. Rinse with
cold water. Drain again.
In a mixing bowl toss together rice, pea pods, chicken, orange sections,
and water chestnuts. Cover; chill rice mixture for 6 hours or overnight.
In a screw-top jar combine vinegar, oils, red pepper, garlic powder, and
1/4 teaspoon salt. Cover; chill at least 6 hours or overnight. Transport
the vinegar and oil mixture and the rice mixture separately in an insulated
cooler with an ice pack. At picnic, shake vinegar and oil mixture well.
Pour over rice mixture; toss. Makes 6 main-dish servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Posted to MealMaster Recipes List, Digest #143
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