Recipe by Caroline Cooks
If you like chicken and wild rice in a casserole, you'll like this lite Sunday night supper dish. Serve with crusty dinner rolls and a devilicious dessert.
- 1 2⁄3 cups wild rice
- 3 1⁄3 cups water
- 1 (6 1/4 ounce) package chicken rice pilaf mix, pilaf
- 4 1⁄2 cups coarsely chopped cooked chicken (about 1-1/2 lbs)
- 1 medium sweet red pepper, cut into thin bite-size strips
- 8 ounces fresh pea pods, trimmed, strings removed, and pods cut into thin bite-size strips
- 1 cup bottled lemon-pepper salad dressing
- 1⁄4 cup bottled French dressing
- 1⁄8 teaspoon ground black pepper
- 2 bunches green onions, cut into thin strips* (about 10 total)
- fresh pea pods (optional)
Directions See How It's Made
- Rinse wild rice well.
- Bring water to boiling in a large saucepan. Add wild rice.
- Return to boiling; reduce heat.
- Simmer, covered, about 40 minutes or until most of the water is absorbed and rice is tender.
- Drain, if necessary.
- Meanwhile, cook rice pilaf according to the package directions.
- Combine wild rice, rice pilaf, chicken, sweet pepper, and pea pods strips in a large bowl.
- Stir together salad dressings and black pepper in a small bowl.
- Pour over rice mixture.
- Stir gently to mix. Cover and chill for at least 2 hours or up to 24 hours.
- To serve, arrange green onions around edges of 6-8 chilled salad plates.
- Spoon rice mixture into center.
- Garnish each plate with additional pea pods, if desired.