Ingredients
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1 ½ cups uncooked wild rice
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6 cups water
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⅓ cup tarragon vinegar
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3 tablespoons Dijon mustard
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1 tablespoon white sugar
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1 teaspoon salt
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1 clove garlic, minced
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1 teaspoon dried tarragon, crumbled
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½ teaspoon black pepper
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½ teaspoon crushed red pepper flakes
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⅔ cup safflower oil
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3 cups cubed cooked chicken
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1 cup sliced celery
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½ cup chopped fresh parsley
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½ cup sliced green onion
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½ pound sugar snap peas, strings removed
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½ cup toasted slivered almonds
Directions
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Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
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Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
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Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.
Nutrition Facts (per serving)
326 | Calories |
21g | Fat |
19g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 326 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 2g | 10% |
Cholesterol 32mg | 11% |
Sodium 390mg | 17% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 3g | 9% |
Total Sugars 2g | |
Protein 16g | 32% |
Vitamin C 8mg | 9% |
Calcium 52mg | 4% |
Iron 2mg | 8% |
Potassium 244mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.