This is the recipe I made for the Mother's Day BBQ. I doubled the recipe.
Santa Rosa Rice Salad
1 Box Long Grain Wild Rice (Uncle Ben’s-not the minute rice…cook with seasoning)
Juice of 1 Lemon
3 Chicken Breasts, cooked and diced
4 Green Onions, chopped
1 Red Pepper, chopped
¾ Cup Asparagus, chopped (or chinese peapods or green beans)
1 Avocado (Diced-firm, not soft)
1 Cup Chopped Pecans & Toasted (I don’t always toast them)
Dressing:
2 Cloves of Garlic, minced
1 TB Dijon Mustard
½ tsp. Salt
1 tsp. Sugar
¼ tsp. Pepper
1/3 C. Rice Vinegar
1/3 C. Vegetable Oil
Combine dressing ingredients and set aside. Cook rice according to package directions. Cool.
Toss rice together with all salad ingredients, except the avocado. Refrigerate for 3 to 4 hours before serving. Combine salad with dressing and chopped avocado just before serving.
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