Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
4 hrs 30 mins
Total Time:
5 hrs 30 mins
Servings:
10
Ingredients
Directions
Bring water and wild rice to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes more. Transfer to a bowl; refrigerate until cold.
Meanwhile, whisk vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and pepper flakes together in a small bowl until smooth. Drizzle in safflower oil in a thin, steady stream while whisking vigorously until emulsified; set vinaigrette aside.
Stir chicken, celery, parsley, and green onions into cooled wild rice; stir in vinaigrette until evenly blended. Cover the bowl; refrigerate 4 hours to overnight.
Meanwhile, fill a large bowl with ice and cold water; set aside. Bring a small saucepan of lightly salted water to a boil. Add sugar snap peas; cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water until cold to stop the cooking process, 2 to 3 minutes. Drain; cut into 1-inch diagonal pieces. Refrigerate until ready to serve.
Stir sugar snap peas and almonds into rice mixture just before serving.
Nutrition Facts (per serving)
| 326 | Calories |
| 21g | Fat |
| 19g | Carbs |
| 16g | Protein |
