| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
March 1992 |
1 |
servings |
INGREDIENTS
| 1 |
cn |
Chicken broth; (14 1/2-ounce) |
| 1/2 |
c |
Wild rice; (about 3 ounces) |
| 2 |
c |
Diced cooked chicken; (about 9 ounces) |
| 1 |
lg |
Celery stalk; diced |
| 1/2 |
lg |
Crisp red apple; diced |
| 1 |
|
Green onion; thinly sliced |
| 2 |
tb |
Minced fresh tarragon or 2 teaspoons; crumbled |
|
|
; dried |
| 2 1/2 |
tb |
Olive oil |
| 1 1/2 |
tb |
Tarragon vinegar |
| 1 |
ts |
Dijon mustard |
| 1 |
pn |
Sugar |
INSTRUCTIONS
Combine broth and wild rice in small saucepan. Bring to boil. Cover and
simmer over medium-low heat until rice is tender and liquid is absorbed,
about 50 minutes. Transfer to medium bowl. Cover and refrigerate until well
chilled.
Add chicken, celery, apple, green onion and tarragon to wild rice. Whisk
remaining ingredients to blend in small bowl. Pour over wild rice mixture
and toss well. Season with salt and pepper.
Serves 2 to 4.
Bon Appetit March 1992
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