| 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>
A Message from our Provider:
“God cares”