 | | Directions |
- Following package directions, cook wild rice in chicken stock and salt. Drain rice, and while still warm, toss with 2 tablespoons lemon juice. Let cool.
- Combine prepared chicken breasts, sliced green onions, diced red and green peppers, and cut pea pods with cooled wild rice.
- Prepare dressing by combining minced garlic, mustard, salt, pepper, vinegar, and oil until well blended. Pour over rice and chicken mixture.
- Cover and refrigerate for 2-4 hours before serving. Serve on lettuce leaves and garnish each serving with toasted nuts.
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Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 10
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 1/4 cups wild rice |
| - | | 3 3/4 cups chicken broth |
| - | | 1/2 teaspoon salt |
| - | | 2 tablespoons fresh lemon juice |
| - | | 2 chicken breasts, cooked and cubed |
| - | | 4 green onions, sliced (including tops) |
| - | | 1/2 cup red pepper, diced |
| - | | 1/2 cup green pepper, diced |
| - | | 4 ounces fresh pea pods, cut into 4 pieces |
| - | | 1 cup nuts, toasted |
| - | | DRESSING: |
| - | | 2 cloves garlic, minced |
| - | | 1 tablespoon spicy brown mustard |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon granulated sugar |
| - | | 1/2 teaspoon black pepper, freshly ground |
| - | | 1/4 cup red wine vinegar |
| - | | 2/3 cup oil |
| - | | lettuce leaves, optional garnish |
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