Whether served cold as a summer side salad or hot as a main course, this rice salad is sure to delight!
Preparation Time: 20 mins
Cooking Time: 1 hr
Extra Time: 2 hrs
(for refrigeration, if serving cold)
Yield: 18 x 3/4 cup servings
In a pan combine 3 cups chicken broth with wild rice, cook as directed. In a separate pan, combine 1 cup chicken broth with brown rice, cook as directed. All broth should be soaked up by the rice, if not, drain rice.
In a bowl, combine cubed chicken, water chestnuts, cherries, black pepper, and parsley; stir.
If desired, add lemon zest to sweeten or the extra 1/4 cup chicken broth to salt it (note: with wild rice the flavor is always a little different).
If serving cold - refrigerate for at least 2 hours before serving.
To further lower the sodium content of this recipe, water can be substituted for the broth, if desired.
As a tasty stuffing recipe, omit the chicken and use as a stuffing for pork chops, pheasant or turkey.
Serving suggestions are not included in the nutritional analysis.
* If serving hot, for best results, use regular cherries instead of dried cherries.
This recipe makes a large quantity; if desired, freeze the remaining, since it freezes well.