Best Wild Rice With Smoked Fish And Snap Peas Recipes

Chicken Wild Rice Salad image

Provided by kzbhansen

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

1 cup wild rice, uncooked
5 1/2 cups chicken stock
3 tablespoons lemon juice
4 boneless skinless chicken breasts, cooked and cut into bite size pieces
3 green onions, sliced the whole thing
1/2 red pepper, diced
2 ounces sugar snap peas or 2 ounces snap peas, cut in 1 in pieces
2 avocados, cut into chunks
1 cup pecan halves, toasted
2 garlic cloves, minces
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/4 cup red wine vinegar
1/3 cup vegetable oil

Steps:

Rinse rice and cook in the chicken broth 45 minutes to 1 hour.
Drain and toss with the lemon juice; cool.
Add to rice the chicken, green onions, red pepper, and peas.
Toast the pecans on a baking sheet in oven at 350° for about 5 minutes, checking often.
Mix all the dressing ingredients together and pour over the rice salad.
Just before serving add the avocados and pecans.

Nutrition Facts : Calories 905, Fat 56.8, SaturatedFat 7.6, Cholesterol 78.3, Sodium 893.8, Carbohydrate 58.6, Fiber 12.9, Sugar 9.6, Protein 46.7

Wild Rice with Smoked Fish and Snap Peas image

Provided by Melissa Roberts-Matar

Yield Makes 6 to 8 servings

Number Of Ingredients 11

2 3/4 teaspoons salt
2 cups wild rice (3/4 pound)
1 pound sugar snap peas, trimmed
3 tablespoons cider vinegar
3 tablespoons coarse-grain mustard
2 1/2 teaspoons sugar
1/3 cup vegetable oil
1/3 cup chopped fresh dill
1/2 lb hot-smoked salmon or smoked trout, skin discarded and fish flaked into 1/2-inch-wide pieces
4 scallions, thinly sliced crosswise (about 1 cup)
6 hard-boiled large eggs, quartered lengthwise

Steps:

Bring 4 quarts water and 2 teaspoons salt to a boil in a 5-quart pot. Add wild rice and simmer, partially covered, until rice is tender and grains are split open, 1 to 1 1/4 hours. Drain rice well in a large sieve or colander.
Meanwhile, cook snap peas in a 4-quart saucepan of salted boiling water until crisp-tender, about 2 minutes, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain peas, then pat dry between paper towels and cut each pod diagonally in half.
Whisk together vinegar, mustard, sugar, and remaining 3/4 teaspoon salt in a bowl, then add oil in a slow stream, whisking until combined well. Whisk in dill.
Combine peas, salmon, scallions, and eggs with warm rice in a large bowl. Drizzle with dressing and toss gently. Serve warm or at room temperature.