This makes a great salad to bring to B-B-Q's or other potlucks. Especially in the summer.
1/2 cup wild rice
1 1/2 cups water
salt
2-3 breasts of chicken
1 can chicken broth
1 cup watercress or romaine lettuce leaves
1/2 cup thinly sliced green onions
1/2 cup diced celery
1/2 cup slivered almonds, toasted for 10-15 mins. at 350
Tarragon Vinaigrette (see recipe below)
Rinse rice under running water. Bring salted water to a boil. Stir in rice and return to boil. Stir rice with fork and reduce heat so water simmers gently. Cover and cook until grains puff open and white interior of rice appears (25-30 mins.) Rinse rice under cold water. Drain well.
Bring chicken broth to almost a boil. The broth should "smile," not
bubble. Put the chicken in until it is cooked, but do not overcook.
Poaching this way will result in an almost custardy texture to the
meat. Allow the meat to cool (preferably in the refrigerator
overnight with some of the broth ladled over it).
Mix all of the ingredients and dress with a Tarragon Vinaigrette.
Tarragon Vinaigrette
1/2 cup olive oil
1/4 cup white wine vinegar
1 tsp salt
1 Tbsp chopped fresh or 1 tsp dried tarragon
1/2 teaspoon freshly ground pepper
Dissolve salt in vinegar. Whisk oil into vinegar in bowl one at a time (forming an emulsion). Stir in tarragon and pepper.