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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Found somewhere more than a dozen years ago while collecting main dish salad recipes for camping. Zizania aquatica is the Latin name for wild rice. It was an AP article /newspapers?nid=2202&dat=19960911&id=Yv4wAAAAIBAJ&sjid=tOUFAAAAIBAJ&pg=5126,1108776 Ingredients:
3 cups cooked wild rice |
2 cups boneless skinless chicken breasts, cooked and cubed |
2 cups seedless grapes |
1/4 cup celery, chopped |
1/4 cup green onion, chopped |
2 tablespoons walnuts, chopped |
2 tablespoons parsley, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup orange juice |
2 tablespoons white wine vinegar |
2 teaspoons sugar |
1 teaspoon grated orange peel |
1 teaspoon fresh thyme leave |
1/2 teaspoon fresh rosemary leaf, minced |
1/2 teaspoon salt |
Directions:
1. To cook 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.
2. Prepare Orange-Herb Dressing. Set aside.
3. Mix warm, cooked wild rice with 2 tablespoons Orange-Herb Dressing; mix well and cool. Add remaining ingredients including remaining dressing. Serve immediately or cover and refrigerate until serving.
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