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.Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council