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Wild Rice, Chicken and Asparagus Salad Recipe

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The distinct taste and texture of wild rice is a perfect complement to the ......
Servings:
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Ingredients
  • 1 cup cooked wild rice, or 1/2 cup raw
  • 12 ounces boneless, skinless chicken breast
  • 8 ounces fresh asparagus
  • 1 tablespoon olive oil
  • 1/4 cup white wine, broth or water
  • 1 cup milk or chicken stock
  • 1 teaspoon corn starch
  • 2 tablespoons lemon juice
  • salt and pepper
Directions
PREP
15 mins
COOK
1 hr
READY IN
1.25 hrs
  • Rinse and drain wild rice. Add rice to 2 cups water and 1/2 teaspoon salt. Bring to boil, reduce heat, and simmer until rice is tender, about 45 minutes. Drain.
  • Slice chicken into strips about 1/4 inch wide and 1  1/2 inches long. Wash asparagus,  trim off tough ends and cut into 1  1/2 inch pieces.
  • Heat oil in large skillet. When hot, add chicken pieces. Salt and pepper lightly. Cook 2-3 minutes, stir, and cook another minute or two, or until no pink remains. Spoon into a bowl, leaving any juices in the pan.
  • Add asparagus to pan and cook, stirring for several minutes, until asparagus is bright green. Add wine or other liquid to asparagus and cook, stirring, until liquid evaporates. Add asparagus to chicken in bowl.
  • Remove pan from heat, add a tablespoon or two of the milk or stock and mix in the cornstarch, stirring until smooth. Add rest of liquid, return pan to heat and cook, stirring constantly, until thickened, 2-3 minutes. Taste for seasoning, add salt and pepper to taste, and stir in chicken and asparagus.
  • Put cooked wild rice on a serving dish, arrange chicken mixture on top, drizzle with lemon juice, and serve.
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Similar Recipes - Search Ingredients
The distinct taste and texture of wild rice is a perfect complement to the chicken and asparagus in this dish. This recipe is also delicious with regular rice varieties.
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Cooking Tips & Advice
cooking wild rice Article
Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains.
asparagus and cancer Article
Asparagus may help reduce the risks of some cancers. When faced with the potential of cancer, asparagus is most likely not be the first thing that comes to mind. However, some research indicates that consuming asparagus can help reduce the risk of certain types of cancer.
steamed asparagus Article
Steamed asparagus is easy to make. Steamed asparagus is quick and extremely simple to make, and is a delicious and healthful seasonal vegetable. Lightly steaming asparagus leaves it tender but not mushy, and with all its nutrients intact.
grilling asparagus Article
Grilling asparagus is fast, easy and delicious, requiring very little oil and just a sprinkle of salt to bring out the full flavor. Even people who dislike asparagus when it's been steamed often like it quite a bit when it's grilled.
baking asparagus Article
Baking asparagus is quick and easy; oven-roasting brings out the natural sweetness of vegetables and asparagus has a lot of sweetness to highlight. You can have a fantastic side dish in about 15 minutes, counting prep time.
Glossary Terms
wild rice pasta Glossary Term
Pasta made with wild rice flour. It is brown in color and has a nice nutty flavor. Wild rice pasta that is made with only wild rice flour would be gluten-free pasta.
chicken and rice soup Glossary Term
Somewhat similar to chicken noodle soup, this type of soup offers rice instead of egg noodles combined with chicken.
wild rice bread Glossary Term
A type of wheat bread enhanced with the addition of cooked wild rice. The wild rice provides a delicious, nutty flavor and interesting texture to the bread.
asparagus cooking rack asparagus cooker stand Glossary Term
A stainless steel rack that is built to hold asparagus so it can be steamed vertically with the stems standing in several inches of water when cooking.
A long-grain aromatic rice that is a hybrid variety of Della rice, which is popular in the southern U.S.
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