Best Wild Rice Salad Recipe

Ingredients
<br>- ⅔ cup uncooked wild rice
<br>- 2  skinless, boneless chicken breast half
<br>- 1 tablespoon butter
<br>- 1 tablespoon olive oil
<br>- ¼ cup sliced water chestnuts, drained
<br>- 4 tablespoons walnut oil
<br>- 2 tablespoons balsamic vinegar
<br>- salt and pepper to taste
<br>- 1 head romaine lettuce, rinsed and dried
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 3: In a medium bowl, mix together the rice, chicken and water chestnuts.  Set aside.
<br>step 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.
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Ingredients
- ⅔ cup uncooked wild rice
- 2 skinless, boneless chicken breast half
- 1 tablespoon butter
- 1 tablespoon olive oil
- ¼ 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
step 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.
step 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.
step 3: In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
step 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.

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