Chicken Wild Rice Potpourri

Kay Watson, Plymouth, MN
2015 wild rice recipe contest finalist

    1/3 cup each: balsamic vinegar and fresh maple syrup
    2 tbsp canola oil
    3 cups cooked wild rice
    3 cups shredded Gold’n Plump® Deli Fresh Rotisserie
    Chicken, Original Flavor
    1/2 tsp each: sea salt and freshly ground pepper
    1/2 cup matchstick carrots
    1/2 cup pecans
    1 bunch green onions, sliced
    1/2 cup dried cranberries
    3 handfuls fresh spinach
    1 cup fresh blueberries

In small saucepan, bring vinegar and syrup to a boil. Simmer 5 minutes; set aside. In a large skillet, stir fry remaining ingredients except blueberries, heat through. Stir in syrup mixture; mix well.Gently stir in blueberries.

6 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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