Though I have yet to make this recipe, it came in an email to Cal from his hostess, Nancy Rogers, who made it for a lunch meeting of the Cornwall Alliance last month. All enjoyed it so much that she was encouraged to send us the recipe.
1c. uncooked wild rice
5 1/2 c chicken broth or water
juice of lemon
2 chicken breasts cooked and cut into bite sized pieces
3 green onions
1/2 red pepper diced
2 oz sugar peas cut into 1 inch [pieces ( I use edame)
2 ripe avacadoes cut into chunks
1c toasted pecans
Dressing:
2 large cloves of garlic minced
1 TBSP dijon
1/2 tsp salt
1/4 tsp sugar
1/4/tsp ground pepper
1/4c rice vinegar ( I have used red wine vinegar as well)
1/3 c vegetable oil
Cook wild rice according to package directions in chicken broth or water and place a paper towel in colander and drain. Transfer to a large bowl sprinkle with lemon juice and let cool. Add chicken,onions,red pepper and sugar peas. Toss with dressing; cover refrigerate 2-4 hours. Just before serving add the pecans and avacadoes. Toss well to blend
Serves 5-6 people
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