Chicken Wild Rice Salad
Preheat oven to 350°. Simmer wild rice in wine and water for 40 minutes or until tender. Boil off any remaining liquid.
Combine herbs and sour cream; spread on chicken and place in greased baking pan. Bake approximately 20 minutes.
If desired, pass under grill the last 5 minutes; set aside. Blanch asparagus and manged tout in boiling water 2 minutes, drain well; toss carefully with wild rice and greens. Cut chicken diagonally; arrange next to salad.
Wild Rice Month
September is National Wild Rice Month and National Whole Grains Month. Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.
Portobello Mushrooms Stuffed with Wild Rice
CWR confetti shrimp salad
CWR and Pumpkin Gratin