"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown


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This recipe for CHICKEN AND WILD RICE SALAD, by , is from The Blaese Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elise Blaese


4 cups water
1 cup wild rice
1 1/2 teaspoons salt, or to taste
1/2 cup plus 2 tablespoons olive oil
1/4 cup Cooking Sherry
1/4 Cup Balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon black pepper
4 cups cooked chicken chopped
2 cups chopped celery
1 medium onion, finely chopped and caramelized in 1 tbs butter
2 Granny Smith apples, cut into small chunks
1 Cup Dried Cranberries
1/2 cup toasted pecans

Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours. Drain well and cool.

Whisk together sherry, oil, vinegar, mustard, remaining salt (or to taste), and pepper.

Combine rice with remaining ingredients in a large bowl, then gently toss with vinaigrette.




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