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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is so good and very pretty. I made a huge batch for a potluck and someone else did too-mine was gone theirs was barely touched. Wild rice is popular in MN. Ingredients:
1 cup wild rice, uncooked |
5 1/2 cups chicken stock |
3 tablespoons lemon juice |
4 boneless skinless chicken breasts, cooked and cut into bite size pieces |
3 green onions, sliced the whole thing |
1/2 red pepper, diced |
2 ounces sugar snap peas or 2 ounces snap peas, cut in 1 in pieces |
2 avocados, cut into chunks |
1 cup pecan halves, toasted |
2 garlic cloves, minces |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon sugar |
1/4 cup red wine vinegar |
1/3 cup vegetable oil |
Directions:
1. Rinse rice and cook in the chicken broth 45 minutes to 1 hour.
2. Drain and toss with the lemon juice; cool.
3. Add to rice the chicken, green onions, red pepper, and peas.
4. Toast the pecans on a baking sheet in oven at 350° for about 5 minutes, checking often.
5. Mix all the dressing ingredients together and pour over the rice salad.
6. Just before serving add the avocados and pecans.
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