Chicken and Two Rice Salad

Ingredients

chicken stock

8 cup

wild rice uncooked

2 cup

long-grain brown rice uncooked

2 cup

chicken breast halves cooked and cubed

8

pecans toasted

2 cup

green onions sliced

6

golden raisins

1 cup

celery chopped

1 cup

orange zest grated

4 tsp

fresh chives minced

4 tbsp

rice wine vinegar

1/2 cup

orange juice freshly squeezed

1/2 cup

Dijon mustard

4 tbsp

mango chutney

4 tbsp

salt

1 tsp

white pepper

1/2 tsp

canola oil

1 cup

Method

1. 01In a large saucepan, bring chicken stock to a boil. Stir in wild rice and simmer covered for 10 minutes.10 min
2. 02Add brown rice and simmer mixture covered for 30 to 35 minutes, until liquid is absorbed.35 min
3. 03Remove from heat and cool to room temperature.
4. 04In a large bowl, combine rice, chicken, pecans, green onions, raisins, celery and orange zest.
5. 05For vinaigrette: combine vinegar, orange juice, mustard, chutney, salt and pepper in a small bowl.
6. 06Add oil in a slow, steady stream, whisking constantly, until slightly thickened and thoroughly combined.
7. 07Add vinaigrette to rice mixture, tossing gently to mix.
8. 08Sprinkle with chives. Serve at room temperature.