Wild Rice and Five-Spice Chicken Salad |
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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Jacq wanted wild rice recipes so here is a great one! A beautiful, summery salad with a refreshing oriental twist. This was originally published in 'Bon Appetit.' It is actually simple to make and not labour intensive in spite of the cook time and prep time - a lot of that is waiting for things to cook or cool. Ingredients:
3 cups water |
1 cup raw wild rice |
1 tablespoon five-spice powder |
1 teaspoon sugar |
2 boneless skinless chicken breasts |
1/4 cup orange juice |
1/4 cup rice vinegar |
1 tablespoon vegetable oil |
1 teaspoon toasted sesame oil |
1/4 teaspoon crushed red pepper flakes |
1/2 cup chopped tomato |
1/3 cup chopped green onion |
2 tablespoons minced pickled ginger |
2 oranges, peeled and sectioned |
Directions:
1. Cook the wild rice in the water, about 35 minutes, until tender.
2. Drain.
3. Cool.
4. Meanwhile, preheat the oven to 400°F.
5. Rub the chicken with the 5-spice powder and sugar, sprinkle with salt.
6. Bake on an oiled pan until just cooked, about 12 minutes.
7. Cool and dice.
8. Whisk together the orange juice, vinegar, oils, and pepper.
9. Season with salt& pepper.
10. Mix chicken, wild rice, tomatos, onions, pickled ginger, and the peeled, sectioned, orange pieces.
11. Mix in the dressing.
12. Cover and chill.
13. Can be made up to 4 hours ahead.
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