Hunter Wild Rice And Chicken Salad Recipes

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WILD RICE SALAD WITH MUSHROOMS



Wild Rice Salad with Mushrooms image

Use this recipe as a guide, not dogma. You'll see options below. Once made, it's tasty either warm or at room temperature, and will keep in the fridge a few days.

Provided by Hank Shaw

Categories     Appetizer     Salad     Side Dish

Time 1h5m

Number Of Ingredients 11

1 cup wild rice
1 quart chicken broth, (or any other nice broth)
1 pound shiitake mushrooms, (or any other mushroom you like)
Salt
2 tablespoons butter or vegetable oil
1 yellow or white onion, (sliced thin)
2 cloves garlic, (minced)
1 tablespoon minced fresh sage ((or rosemary))
2 tablespoons walnut oil, (or some other nice oil)
2 tablespoons dark beer vinegar, Worcestershire or walnut ketchup
Black pepper to taste

Steps:

  • Bring the broth to a boil and add the wild rice. Simmer this until the rice is done, checking after 20 minutes; real wild rice will be done, but farmed will likely need up to another 20 minutes. When the rice is done, drain it and set it aside.
  • Get a large sauté pan hot over medium-high heat. Add the mushrooms. Shake the pan and let the mushrooms sear until they start to give up their water. Once they do, sprinkle with salt. Once the water has mostly boiled away, add the butter or vegetable oil and the sliced onion. Toss to combine. Cook, stirring often, until you get some nice browning on both the mushrooms and the onion.
  • Add the garlic and sage and cook another minute or two. Add the wild rice and the remaining ingredients to the pan, toss to combine and let cook one more minute. Serve hot or at room temperature.

Nutrition Facts : Calories 363 kcal, Carbohydrate 45 g, Protein 14 g, Fat 17 g, SaturatedFat 7 g, Sodium 169 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

HUNTER WILD RICE AND CHICKEN SALAD



Hunter Wild Rice and Chicken Salad image

If you like chicken and wild rice in a casserole, you'll like this lite Sunday night supper dish. Serve with crusty dinner rolls and a devilicious dessert.

Provided by Caroline Cooks

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 2/3 cups wild rice
3 1/3 cups water
1 (6 1/4 ounce) package chicken rice pilaf mix, pilaf
4 1/2 cups coarsely chopped cooked chicken (about 1-1/2 lbs)
1 medium sweet red pepper, cut into thin bite-size strips
8 ounces fresh pea pods, trimmed, strings removed, and pods cut into thin bite-size strips
1 cup bottled lemon-pepper salad dressing
1/4 cup bottled French dressing
1/8 teaspoon ground black pepper
2 bunches green onions, cut into thin strips* (about 10 total)
fresh pea pods (optional)

Steps:

  • Rinse wild rice well.
  • Bring water to boiling in a large saucepan. Add wild rice.
  • Return to boiling; reduce heat.
  • Simmer, covered, about 40 minutes or until most of the water is absorbed and rice is tender.
  • Drain, if necessary.
  • Meanwhile, cook rice pilaf according to the package directions.
  • Combine wild rice, rice pilaf, chicken, sweet pepper, and pea pods strips in a large bowl.
  • Stir together salad dressings and black pepper in a small bowl.
  • Pour over rice mixture.
  • Stir gently to mix. Cover and chill for at least 2 hours or up to 24 hours.
  • To serve, arrange green onions around edges of 6-8 chilled salad plates.
  • Spoon rice mixture into center.
  • Garnish each plate with additional pea pods, if desired.

Nutrition Facts : Calories 311.8, Fat 9.2, SaturatedFat 1.9, Cholesterol 59.1, Sodium 134.9, Carbohydrate 31.5, Fiber 3.9, Sugar 4.5, Protein 26.2

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