| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Salad | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Fresh orange juice |
| 2 | T | White-wine vinegar |
| 2 | t | Sugar |
| 1 | t | Grated orange peel |
| 1 | t | Fresh thyme leaves |
| 1/2 | t | Minced fresh rosemary leaves |
| 1/2 | t | Salt |
| 1/4 | t | 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 | T | Chopped walnuts |
| 2 | T | Chopped parsley |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
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>
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 274
Calories From Fat: 62
Total Fat: 6.9g
Cholesterol: 73.1mg
Sodium: 1298.7mg
Potassium: 655.3mg
Carbohydrates: 20.4g
Fiber: 1.5g
Sugar: 16.2g
Protein: 32.4g