Did you know that wild rice is not actually rice? It is the seed of a certain marsh plant and is full of nutrients. It is considered a good source of plant protein.
1/2 cup uncooked wild rice
2 cups chopped cooked chicken breasts
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/2 cup chopped toasted, blanched almonds
Tarragon Vinaigrette (recipe below)
1 cup loosely packed watercress leaves (or other salad greens)
Rinse rice in a fine mesh strainer.
Bring 1 1/2 cup salted water to a boil over medium-high heat in a small saucepan. Stir rice into boiling water and return to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 40 to 50 minutes or until tender; drain and rinse under cold water then drain again.
Stir together the chicken, onions, celery, almonds and rice in a large bowl until well combined. Drizzle vinaigrette (amount to suit taste) over all; toss to coat.
Chill chicken salad for an hour before tossing with the greens to serve.
Yield: 4 to 6 servings.
Tarragon Vinaigrette:
1/2 cup olive oil
1/4 cup white vinegar
1 tbsp chopped fresh tarragon
1 tsp kosher salt
1/2 tsp freshly ground black pepper
In a small bowl, slowly add the oil to the vinegar, whisking constantly until smooth. Whisk in the tarragon, salt, and pepper.
Yield: Approximately 3/4 cup
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/2 cup chopped toasted, blanched almonds
Tarragon Vinaigrette (recipe below)
1 cup loosely packed watercress leaves (or other salad greens)
Rinse rice in a fine mesh strainer.
Bring 1 1/2 cup salted water to a boil over medium-high heat in a small saucepan. Stir rice into boiling water and return to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 40 to 50 minutes or until tender; drain and rinse under cold water then drain again.
Stir together the chicken, onions, celery, almonds and rice in a large bowl until well combined. Drizzle vinaigrette (amount to suit taste) over all; toss to coat.
Chill chicken salad for an hour before tossing with the greens to serve.
Yield: 4 to 6 servings.
Tarragon Vinaigrette:
1/2 cup olive oil
1/4 cup white vinegar
1 tbsp chopped fresh tarragon
1 tsp kosher salt
1/2 tsp freshly ground black pepper
In a small bowl, slowly add the oil to the vinegar, whisking constantly until smooth. Whisk in the tarragon, salt, and pepper.
Yield: Approximately 3/4 cup
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