Recipe By : Cooking Live Show #8892
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
for the dressing:
2 garlic cloves -- chopped
3 tablespoons white-wine vinegar
4 tablespoons fresh lemon juice
1 1/2 tablespoon curry powder
3 tablespoons bottled mango chutney
2/3 cups olive oil
3/4 cups sour cream
3 tablespoons water
1/2 cup chopped fresh coriander
for the wild rice mixture:
2 1/2 cups wild rice -- rinsed
6 1/2 cups water
2 teaspoons salt
1 tablespoon white-wine vinegar
2 tablespoons olive oil
1 bunch scallions including the green part -- chopped
(about 3/4
-- cup)
1 cup golden raisins
6 whole smoked boneless chicken breasts (about --
skinned
-- 31/2 to 4 pounds)
if desired -- available at some
-- butcher shops
and specialty food shops
3 cups mache (lamb's-lettuce) -- washed well and
-- spun dry
Make the dressing: In a blender or food processor blend the garlic,
the vinegar, the lemon juice, the curry powder, the chutney, salt and
pepper to taste until the mixture is smooth. With the motor running
add the oil in a stream, add the sour cream and the water, adding
additional water if necessary to reach the desired consistency, and
blend the dressing until it is combined well. Transfer the dressing to
a small bowl and stir in the coriander. the dressing may be made 1 day
in advance and kept covered chilled.
Make the wild rice mixture: In a large heavy saucepan combine the wild
rice with the water and the salt and simmer it, covered, for 45 to 50
minutes, or until it is absorbed. Transfer the wild
rice to a large bowl and add the vinegar, the oil, and salt and pepper
to taste. Toss the mixture well and let is cool completely. The wild
rice mixture may be prepared up to this point 1 cay in advance and
kept covered and chilled. Stir in the scallions and the raisins.
Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto
one side of a large shallow serving dish, arrange the chicken on the
other half, and arrange the mache decoratively down the middle. Serve
the dressing separately. (Alternatively, the wild rice mixture, the
chicken, and the dressing may be tossed together in a large serving
bowl and garnished with the mache.)
