best wild rice salad

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• 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 the leaves.