You may also like
Categories:
wild rice skinless butter olive oil water chestnuts walnut oil balsamic vinegar salt romaine lettuce
Viewed: 103 - Published at: 3 years agoIngredients
- 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
Method
- 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 onto the leaves.
