Yield: 12 Servings
|6 cups||Chicken broth|
|8 ounces||Wild rice|
|2½ pounds||Roasted chicken, skinned,|
|Boned, meat cut|
|Into 1/-inch pieces|
|1||Red bell pepper -- chopped|
|2 bunches||Arugula -- chopped|
|¼ cup||Green onions -- chopped|
|3 tablespoons||Soy sauce|
|3 tablespoons||Rice vinegar|
|3 tablespoons||Sesame oil|
|2 cups||Pecans -- toasted and|
|3||Heads romaine lettuce|
Bring broth to a boil in medium saucepan. Add rice and bring to a boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.
Transfer the rice to a large bowl. Mix in chicken, bell pepper, arugula and green onions. Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper.
(Can be made 4 hours ahead. Cover and chill.) Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.
Recipe By : Bon Appetit February 1994 From: Hp_walls@... Date: Mon, 15 Jul 1996 14:00:51 ~0400 (