CHICKEN AND WILD RICE TABOULEH
Preparation Time Preparation Time: 20 minutes Cook Time Cook Time: 50 minutes Serves Serves: 4-6 Cut:

CHICKEN AND WILD RICE TABOULEH

Ingredients

4 asparagus spears
1 cup small broccoli florets
2 cups cooked wild rice
2 cups diced cooked chicken
1 stalk celery, sliced
1/3 cup diced carrot
2 green onions, sliced
2 Roma tomatoes, seeded and diced
1 cup crumbled Feta cheese

Dressing
2 cloves garlic, minced
3/4 tsp dried oregano
3 tbsps lemon juice
1 tbsp red wine vinegar
3 tbsps canola oil
fresh ground pepper to taste

Preparation

Bring a pot of water to a boil. Add asparagus and broccoli and boil for 30 seconds. Remove immediately and rinse in cold water till cool.   Drain well.

In a large bowl combine salad ingredients. Whisk together dressing and pour over salad; toss gently to coat.

Cooking instructions for wild rice: Place 2/3 cup raw wild rice in a wire strainer and rinse well with cold water. Combine rice with 3 cups water and ½ tsp salt in heavy saucepan. Heat to boiling. Cover and simmer over low heat for about 50 minutes until rice is tender. Remove cover. Drain rice. Fluff rice with fork and cool completely before assembling the Tabouleh.  NOTE: After the first 30 minutes of cooking, check to see that the rice is not sticking to the pot. If necessary, add an additional 1/4 cup of hot water.