How to make it

  • Method:
  • 1)Skin the Chicken and pull the meat off the bones in thin shreds.
  • 2)In a large saucepan, combine the wild rice , stock, and enough cold water to cover by 1-inch. Bring to a boil over moderate heat. Boil for 25 to 30 minutes, until tender. Drain and reserve.
  • 3)Meanwhile, trim the scallions at both ends. Cut them into long thin strip. Place in a bowl of ice water.
  • 4)In a small skillet, melt the butter over moderate heat. When foam subsides, add the walnuts and toast, shaking the pan, until golden. Drain on paper towels.
  • 5)In a bowl, whisk together the mustard, garlic, and salt and pepper to taste. Whisk in the vinegar and orange juice until the salt dissolves. Gradually whisk in the oils; set the dressing aside.
  • 6)In a large mixing bowl, combine the chicken, wild rice, kumquats, and cranberries. Toss to coat with the dressing. Set aside at room temperature for 30 minutes.
  • 7)Drain the scallions.
  • 8)Divide the salad among 5 dinner plates. Scatter with the scallions and walnuts and serve.
  • Calories: 729 per serving
  • Wine: Chianti

People Who Like This Dish 2
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    " It was excellent "
    mjcmcook ate it and said...
    GREAT combination of 'Flavors' that
    create a "5"FORK!!!!! recipe~
    Was this review helpful? Yes Flag

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