Wild Rice Salad
1 cup wild rice
Boil in 4 cups water for 45 minutes or until kernels start to split. Drain and cool.
2 – 4 chicken breasts or 2 salmon fillets (or 1 – 2 cups cooked poultry or leftover fish)
Poach for 6 – 8 minutes. (cover with water, bring to a boil and simmer till done)
1 large bunch fresh basil (4 to 5 leafy stems – wash and remove woody stems and/or blossoms)
1/3 cup olive oil
clove garlic (I use several, depending on size – I like a lot of garlic)
1 teaspoon salt
1 teaspoon black pepper
Place all ingredients in blender until pureed.
Mix puree with wild rice, salmon or chicken, and any of the following ingredients:
Sliced green onion
Black olives – sliced
Artichoke hearts, cut into eighths
Chopped fresh tomato
Chopped bell pepper
Best if chilled a few hours before serving to allow flavors to blend.
*I usually make a double batch or 1 ½ recipe when taking to a pot luck.