I modified a recipe I received years ago and came up with this versatile salad.
—ROBIN THOMPSON ROSEVILLE, CA
PREP: 1 1/4 HOURS + CHILLING • MAKES: 4 SERVINGS
3 cups water
1 cup uncooked wild rice
2 chicken bouillon cubes
4 1/2 teaspoons butter
1 cup cut fresh green beans
1 cup cubed cooked chicken breast
1 medium tomato, chopped
1 bunch green onions, sliced
1/4 cup rice vinegar
1 tablespoon sesame oil
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
1. In a large saucepan, bring water, rice, bouillon and butter to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. Drain if necessary; transfer to a large bowl and cool completely.
2. Place the green beans in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until beans are crisp-tender.
3. Add chicken, tomato, onions and green beans to the rice; stir until blended. Combine the remaining ingredients; drizzle over mixture and toss to coat. Refrigerate until chilled.
Per 1 1/2 cups: 330 cal., 10g fat (4g sat. fat), 39mg chol., 618mg sod., 43g carb. (3g sugars, 4g fiber), 18g pro.
Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 vegetable.