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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council