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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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âI modified a recipe I received years ago and came up with this versatile salad. It's refreshing served cold on a hot day, but its equally tasty at room temperature or warmed in the microwave.â âRobin Thompson, Roseville, California Ingredients:
3 cups water |
1 cup uncooked wild rice |
2 chicken bouillon cubes |
4-1/2 teaspoons butter |
1 cup cut fresh green beans |
1 cup cubed cooked chicken breast |
1 medium tomato, chopped |
1 bunch green onions, sliced |
1/4 cup rice vinegar |
1 tablespoon sesame oil |
1 garlic clove, minced |
1/2 teaspoon dried tarragon |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, bring the water, rice, bouillon and butter to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. Drain if necessary; transfer to a large bowl and cool completely.
2. Place green beans in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.
3. Add the chicken, tomato, onions and green beans to the rice; stir until blended. Combine the remaining ingredients; drizzle over mixture and toss to coat. Refrigerate until chilled. Yield: 4 servings.
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