1/4 c fresh orange juice 2 TB white-wine vinegar 2 ts sugar 1 ts grated orange peel 1 ts fresh thyme leaves 1/2 ts minced fresh rosemary : leaves 1/2 ts salt 1/4 ts bottled hot pepper sauce : *SALAD 3 c cooked wild rice -- still : warm 1 skinless boneless chicken : breast -- cooked : (2 cups cubed) 2 c seedless grapes 1/4 c chopped celery 1/4 c chopped green onions 2 TB chopped walnuts 2 TB chopped parsley 1/2 ts salt 1/4 ts pepper
The salad gets its name from *Zizania aquatica,* the Latin name for wild rice. Try with other rice varieties, like red basmati.
Prepare the wild rice and set aside to cool a bit.
Prepare the dressing. Mix warm rice with 2 tablespoons Orange-Herb Dressing. Set aside.
Poach or otherwise cook the chicken. Set aside to cool a bit. Cube into bite sized pieces.
Assemble the salad; toss with the remaining dressing. Serve chilled.
To make about 3 cups of cooked wild rice: rinse 1 cup wild rice. Bring wild rice and 4 cups water to a boil over high heat. Stir. Reduce heat, cover and simmer about 50 minutes oruntil kernels puff and open. Makes about 3 cups cooked rice.
