Chicken & Two Rice Salad

(Christina’s recipe)

4 cups chicken stock

1 cup wild rice, uncooked

1 cup long-grain brown rice, uncooked

4 chicken breast halves, cooked and cubed

1 cup pecans, toasted

3 green onions, sliced

1/2 cup golden raisins

1/2 cup celery, chopped

2 teaspoons orange zest, grated

2 tablespoons fresh chives, minced

Orange Vinaigrette

1/4 cup rice wine vinegar

1/4 cup orange juice, freshly squeezed

2 tablespoons Dijon mustard

2 tablespoons mango chutney

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 cup canola or veg. oil

In large saucepan, bring chicken stock to a boil.  Stir in wild rice and simmer, covered, for 10 minutes.  Add brown rice and simmer mixture, covered, for 30-35 minutes, until liquid is absorbed.  Remove from heat and cool to room temperature.

In large bowl, combine rice, chicken, pecans, green onions, raisins, celery and orange zest.

For vinaigrette:  combine vinegar, OJ, mustard, chutney, salt and pepper in a small bowl.  Add oil in a slow, steady stream, whisking constantly, until slightly thickened and thoroughly combined.  Add to rice mixture, tossing gently to mix.  Sprinkle with chives.  Serve at room temperature.

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