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DirectionsBring wild rice and stock to a boil in a medium saucepan. Reduce heat, cover and simmer until kernels just puff open, 45 to 50 minutes. Drain if necessary and transfer to a bowl. Cover and refrigerate until well chilled.Meanwhile, bring 3 quarts of water to a boil in a large pot. Trim stems, lower leaves and tops from artichokes. Add 1 tablespoon salt and artichokes to water. Reduce to a gentle simmer, cover and cook until a petal near the center pulls out easily, 20 to 30 minutes. Drain and cool completely. Halve each artichoke lengthwise, scraping out the fuzzy choke. Set halves aside. Add chicken, celery, apple, scallion and tarragon to wild rice. In a small bowl, whisk oil, vinegar, mustard and sugar until combined. Pour over rice mixture and toss well. Season with salt and pepper and divide mixture over artichoke halves. Makes 4 servings. This recipe was developed for the California Wild Rice Advisory Board by Executive Chef Lina Fat, California Fats, Old Sacramento, CA :: www.cawildrice.com © 2004-2008 by foodconsumer.org unless otherwise specified Search Consumer-friendly Health Sites |
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