I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.

Stacey
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

326 calories; 20.7 g total fat; 31 mg cholesterol; 390 mg sodium. 19.2 g carbohydrates; 15.9 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/09/2010
I am the author of this recipe and just wanted to note that I use whatever oil I have on hand and I also don't blanch the peas- I like the snap. I wanted to remain true to the original recipe given to me when I submitted it but thought it was worth mentioning the above. Enjoy! Read More
(54)

Most helpful critical review

Rating: 2 stars
08/05/2013
I probably shouldn't rate this recipe because I didn't have tarragon vinegar or dried tarragon but I thought I'd share my opinion that it turned out too "greasy". I would lighten up on the oil if I were to make it again. I liked the little bit of heat in it but thought it was more work than it was worth. Read More
(3)
22 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/09/2010
I am the author of this recipe and just wanted to note that I use whatever oil I have on hand and I also don't blanch the peas- I like the snap. I wanted to remain true to the original recipe given to me when I submitted it but thought it was worth mentioning the above. Enjoy! Read More
(54)
Rating: 5 stars
09/09/2010
I am the author of this recipe and just wanted to note that I use whatever oil I have on hand and I also don't blanch the peas- I like the snap. I wanted to remain true to the original recipe given to me when I submitted it but thought it was worth mentioning the above. Enjoy! Read More
(54)
Rating: 5 stars
07/01/2011
This is a five-star recipe for me! I could inhale the dressing! I can hardly wait for my family to try this one! Now I'm sorry I cut the recipe in half! I was glad to see that the author of the recipe doesn't blanch the peas because I would not have either. I forgot to get the parsley so that wasn't included in my version and I did get a little heavy handed on the onions garlic and almonds. My sister who sends me the wild rice from Wisconsin will love this recipe! Thank you very much! EDIT: I tasted this several hours into refrigeration and I think what happened is that the rice soaked up all the lovely dressing. So I made more and added it just before serving it. And now I even have a bit of that left over for another purpose! Yum! Read More
(24)
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Rating: 5 stars
05/01/2011
very yummy. I didn't have wild rice but used black rice instead since it has a nice nutty and sweet flavor. made the rest as is and would love to make again. Read More
(14)
Rating: 5 stars
08/16/2011
The rice base and dressing is really tasty. Tried it with a little less oil and mushrooms as I had no snap peas but did everything else according to the proposed recipe. Room for play; will try this with shrimp aspargus dill broccoli. Thanks! Read More
(12)
Rating: 4 stars
08/23/2011
Excellent and very flavorful. Only gave it four stars because I modified the recipe. I substituted the Tarragon vinegar w/ white wine vinegar and the safflower oil w/ EVOO as both were hard to find in the store. I also used half the amount of crushed red pepper. This would be a good salad to make at the beginning of the week to eat throughout. Read More
(9)
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Rating: 5 stars
12/26/2011
I used white wine vinegar since I didn't have tarragon vinegar used raw snap peas and added some sliced red grapes which were a very tasty addition to the flavors. Very versatile recipe. Everyone loved this at Christmas 2011 as a side salad. Read More
(9)
Rating: 5 stars
06/14/2012
Yummy! Read More
(4)
Rating: 2 stars
08/05/2013
I probably shouldn't rate this recipe because I didn't have tarragon vinegar or dried tarragon but I thought I'd share my opinion that it turned out too "greasy". I would lighten up on the oil if I were to make it again. I liked the little bit of heat in it but thought it was more work than it was worth. Read More
(3)
Rating: 5 stars
07/16/2013
Yummy summer dinner salad! Read More
(2)