"I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish." — blossom
Watch video tips and tricks
1 1/2 cups
uncooked wild rice
dried tarragon, crumbled
crushed red pepper flakes
cubed cooked chicken
chopped fresh parsley
sliced green onion
sugar snap peas, strings removed
toasted slivered almonds
I am the author of this recipe and just wanted to note that I use whatever oil I have on hand and I also don't blanch the peas- I like the snap. I wanted to remain true to the original recipe given to me when I submitted it, but thought it was worth mentioning the above. Enjoy!
This is a five-star recipe for me! I could inhale the dressing! I can hardly wait for my family to try this one! Now I'm sorry I cut the recipe in half! I was glad to see that the author of the recipe doesn't blanch the peas because I would not have, either. I forgot to get the parsley, so that wasn't included in my version, and I did get a little heavy handed on the onions, garlic, and almonds. My sister, who sends me the wild rice from Wisconsin, will love this recipe! Thank you very much! EDIT: I tasted this several hours into refrigeration, and I think what happened is that the rice soaked up all the lovely dressing. So I made more and added it just before serving it. And now I even have a bit of that left over for another purpose! Yum!
very yummy. I didn't have wild rice, but used black rice instead since it has a nice nutty and sweet flavor. made the rest as is and would love to make again.
The rice base and dressing is really tasty. Tried it with a little less oil and mushrooms, as I had no snap peas, but did everything else according to the proposed recipe. Room for play; will try this with shrimp, aspargus, dill, broccoli. Thanks!
Excellent and very flavorful. Only gave it four stars because I modified the recipe. I substituted the Tarragon vinegar w/ white wine vinegar and the safflower oil w/ EVOO as both were hard to find in the store. I also used half the amount of crushed red pepper. This would be a good salad to make at the beginning of the week to eat throughout.
I used white wine vinegar since I didn't have tarragon vinegar, used raw snap peas and added some sliced red grapes which were a very tasty addition to the flavors. Very versatile recipe. Everyone loved this at Christmas 2011 as a side salad.
I gave it 3 stars, hubby gave it 5, hence the 4 star rating above. I used white vinegar + 1/4 tsp tarragon, omitted the celery and used dried garlic and parsley, but I can't imagine those changes would affect the rating too much. I think I just don't like tarragon all that much. Our baby hated it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Snap Pea Wild Rice Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 186
See how to make a simple creamy chicken soup with wild rice.
Discover the secret ingredient that gives this chicken salad a sweet lift.
See how to make a tasty curry chicken salad with lots of healthy fruit.