Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Wild rice 1 11-ounce can mandarin
1 1/2 c Water -orange sections, drained
2 c Fresh pea pods or one 1/2 c Sliced water chestnuts,
6 oz Package frozen pea pods -halved
2 c Diced cooked COUNTRY PRIDE 1/4 c Red wine vinegar or
-Chicken -vinegar
-(about 3/4 pound uncooked, 1 tb Sesame oil
-skinless, 1 tb Salad oil
-and boneless Chicken 1/4 ts Ground red pepper
-breasts or Chicken 3/16 ts Garlic powder
-Tenders)

Run cold water over rice in a strainer about I minute, lifting rice to
rinse well. In a medium saucepan bring rice and water to boiling;
reduce heat. Simmer, covered, 40 to 50 minutes or until done. Drain.
Rinse with cold water. Drain again.

In a mixing bowl toss together rice, pea pods, chicken, orange
sections, and water chestnuts. Cover; chill rice mixture for 6 hours
or overnight.

In a screw-top jar combine vinegar, oils, red pepper, garlic powder,
and 1/4 teaspoon salt. Cover; chill at least 6 hours or overnight.
Transport the vinegar and oil mixture and the rice mixture separately
in an insulated cooler with an ice pack. At picnic, shake vinegar and
oil mixture well. Pour over rice mixture; toss. Makes 6 main-dish
servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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