I enjoyed using the nutrient-rich grass in recipes after learning how to collect wild rice last fall. This dish is tasty and filling.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 5 hrs 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ½ cups uncooked wild rice
- 6 cups water
- ⅓ cup tarragon vinegar
- 3 tablespoons Dijon mustard
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 clove garlic, minced
- 1 teaspoon dried tarragon, crumbled
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- ⅔ cup safflower oil
- 3 cups cubed cooked chicken
- 1 cup sliced celery
- ½ cup chopped fresh parsley
- ½ cup sliced green onion
- ½ pound sugar snap peas, strings removed
- ½ cup toasted slivered almonds
Instructions
- 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.
- 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
| Calories | 326 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 390 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I made the sauce which was great! I added lots of other veggies into the salad and it was great- carrots, celery, red cabbage. Super yummy!
Cooked rice in chicken broth, great usage of excess garden peas, used 3x of them to use them up and turned out awesome.
Loved this, I only used 1 cup of wild rice as it was expensive at my local grocery. I cooked it 55 minutes. I also only had the option of White Wine Vinegar. Oops, forgot to athe almonds and it still was fantastic. I would make again and use fresh tarragon and tarragon vinegar. A fabulous dish for a summer girls night or potluck. I will make this again for sure. The prep time is worth the effort.
We loved this recipe. It was simple and quite yum. Will make again.
We weren’t too sure about a cold rice dish, but we actually loved the flavor. The only issue my daughter had was that it was a little oily as leftovers. But otherwise, a very savory dish!
Warm weather calls for salad dinners in our house. This was a huge hit in our house. I don’t particularly like wild rice so used brown rice. Otherwise used recipe as written. It was a big hit in our house on one of those hot nights when only salad would do. Everyone had a second helping and there were leftovers for the next night’s dinner. Will be making it for the second time this week. It’s a keeper!
The only change I made to this recipe was the type of oil used. We thought it was phenomenal. My husband says “everything” I make is good and if I ask what he wants to eat he say “anything”. After a decade I finally found a recipe he actually requests. And he requests it over and over and tells everyone about it. That is the highest compliment I can give. (The rest of the fam loves it too!) Thanks
Beautiful colors and nice flavor. I substituted garden rotini for the rice. Divided the receipe in half and replaced the chicken with feta for my vegetarian friends. Both versions were a hit!
Very nice I used 1 tsp powdered mustard , wine vinegar and peas Also added quinoa to the rice
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.
My husband found this recipe and it has been a huge hit at several parties!! So delicious I can eat it for breakfast, lunch & dinner!!
Yummy summer dinner salad!
I gave it 3 stars, hubby gave it 5, hence the 4 star rating above. I used white vinegar + 1/4 tsp tarragon, omitted the celery and used dried garlic and parsley, but I can’t imagine those changes would affect the rating too much. I think I just don’t like tarragon all that much. Our baby hated it.
Yummy!
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.
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.
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!
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!
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.
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!