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Best Wild Rice Salad Recipe | |
American Salad | |
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Ingredients:
2/3 cup uncooked wild rice 1 skinless, boneless chicken breast 1 tablespoon butter 1 tablespoon olive oil 1/4 cup sliced water chestnuts, drained 4 tablespoons walnut oil 2 tablespoons balsamic vinegar salt and pepper to taste 1 head romaine lettuce, rinsed and dried
Directions:
1 In a medium saucepan, cover wild rice with three inches (7.5 cm) of salted water. Bring to a boil and boil, uncovered, for 30 minutes, or until tender. Drain the excess water, turn heat to lowest setting, cover rice and let steam for 15-20 minutes, or until the grains split open. Remove from heat and let cool. 2 In a medium skillet over medium heat, saute the chicken lightly in the butter and oil, cooking gently and thoroughly. Do not overcook the chicken. Cool and shred the chicken into bite-size pieces. 3 In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside. 4 For the dressing, whisk together the walnut oil, vinegar, salt and pepper. Pour over the wild rice mixture and combine. To serve, place 2-3 romaine leaves on each plate and spoon the wild rice mixture onto the leaves. Makes 4 servings
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