| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Salad | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Fresh orange juice |
| 2 | tb | White-wine vinegar |
| 2 | ts | Sugar |
| 1 | ts | Grated orange peel |
| 1 | ts | Fresh thyme leaves |
| 1/2 | ts | Minced fresh rosemary leaves |
| 1/2 | ts | Salt |
| 1/4 | ts | Bottled hot pepper sauce |
| 3 | c | Cooked wild rice; still warm |
| 1 | Skinless boneless chicken breast; cooked (2 cups cubed) | |
| 2 | c | Seedless grapes |
| 1/4 | c | Chopped celery |
| 1/4 | c | Chopped green onions |
| 2 | tb | Chopped walnuts |
| 2 | tb | Chopped parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
ORANGE HERB DRESSING SALAD The salad gets its name from *Zizania aquatica,* the Latin name for wild rice. Try with other rice varieties, like red basmati. Prepare the wild rice and set aside to cool a bit. Prepare the dressing. Mix warm rice with 2 tablespoons Orange-Herb Dressing. Set aside. Poach or otherwise cook the chicken. Set aside to cool a bit. Cube into bite sized pieces. Assemble the salad; toss with the remaining dressing. Serve chilled. To make about 3 cups of cooked wild rice: rinse 1 cup wild rice. Bring wild rice and 4 cups water to a boil over high heat. Stir. Reduce heat, cover and simmer about 50 minutes or until kernels puff and open. Makes about 3 cups cooked rice. Printed in Riv Press-Enterprise 3 Oc 96. Pat H. McRecipe. (369 calories, 6.2 grams fat 72 milligrams cholesterol, 608 milligrams sodium.) Primary source not cited. Recipe By : The Associated Press, Oct 1996 Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 12:37:25 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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