Wild Rice Chicken Salad
Granny Smith Apples
Red Bell Pepper
Salt & Pepper
1. Rinse rice with cold water and bring to a boil with two cups of water and 1/2 tsp salt over med-high heat. Then cover and simmer for fifty minutes.
2. Combine apples, onion, pepper, cranberries, celery and pecans in a large bowl. Then mix in drained cooked rice and chicken.
3. Shake olive oil, balsamic, salt and pepper in a mason jar and pour over salad; mix well.
4. Enjoy warm or cold! If making the salad ahead, cover and refrigerate.
Actually a native edible seed from the Great Lakes; Wild rice contains more protein and fibre than white rice.
You can freeze cooked wild rice. I usually cook 2 to 3 times as much as I need to skip this step next time!
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