My friend, Cinnamon, brought this Wild Rice Salad over for an event at our house the other day, and I knew I had to add it to my website for summer entertaining. It is hearty enough to be a main dish with the chicken or you can leave the chicken out and it would be a great side dish.
Wild Rice Salad
1/2 c. wild rice
1 1/2 c. water
salt to taste
2 c. diced cooked chicken
1 c. blanched and diced green beans
1 c. halved cherry tomatoes
1/2 c. thinly sliced green onions
1/2 c. chopped Italian parsley
1/2 c. torn basil leaves
1/2 c. chopped toasted almonds
1/4 c. olive oil
1/4 c. canola oil
1/4 c. white wine vinegar
1 t. salt
1 t. freshly ground pepper
In a medium sauce pan, bring the water to a boil, add a little salt, then stir in the rice. Bring back to a boil, reduce heat, cover and simmer for 30-40 minutes. Transfer to a bowl and let cool.
Fluff the rice with a fork and add chicken, beans, tomatoes, onions, parsley, basil and almonds. Toss to mix.
Whisk the olive oil and canola oil with the vinegar, then whisk in the salt and pepper. I like to use small jam jars with lids to shake my dressings, they also work well for traveling with the dressing without fear of leaking.
Pour small amounts of dressing over salad till you get the desired amount.