- 2/3 cup uncooked wild rice
- 2 skinless, boneless chicken breast half
- 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
- 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.
- 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.
- In a medium bowl, mix together the rice, chicken and water chestnuts. Set aside.
- 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.
04/10/2018
recipepes.com
Best Wild Rice Salad, recipe
PT15M
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5
455 calories
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