North Shore Chicken Salad

I can't help but be reminded of my time in Minnesota every time I eat wild rice. I love it... just like I loved the lakes, my northern friends and yes, even the cold and snow. This recipe is from Celebrated Seasons, a Cookbook by the Junior League of Minneapolis. It's a bit time consuming but worth it. Yummm!

Dressing 
2 large cloves of garlic, minced
1 TBS. dijon mustard
1/2 tsp. salt 
1/4 tsp. sugar
1/4 tsp. ground pepper 
1/4 cup rice vinegar (I use tarragon) 
1/3 cup vegetable oil (I use olive oil) 

Salad
4 cups cooked wild rice juice of lemon 
1 whole chicken breast, cooked and cubed 
3 gr. onions, including tops, sliced 
1/2 red pepper, diced 
2 oz. of pea pods cut into 1" slices 
1 cup toasted pecan halves 
1-2 ripe avocados

Directions
Dressing: Combine all ingredients in a food processor; blend thoroughly. Salad: Toss warm rice with lemon juice in a large bowl; cool. Add chicken,onions, peppers and pea pods. Toss with dressing, cover and regrigerate 2-4 hours. Just before serving, add pecans and avocados. Toss gently. Garnish with lettuce leaves. 

Serves 6.

California Rice

An old standby side dish - easy to prepare the night before. Leftovers are great rolled up in a tortilla and microwaved for a fast and tasty breakfast!

Ingredients
1/4 cup butter
1 cup chopped onions
1 cup plu 2 TBS uncooked white rice 
1 cup sour cream 
1 cup cottage cheese 
1 teaspoon basil 
1/2 teaspoon salt & pepper 
3 4 oz. cans of chopped green chilies 
2 cups cheddar cheese

Directions
Saute onions in butter. Cook rice. Add all ingredients together. Pour into 9 X 12 casserole dish (I have used a smaller, deeper version as well). Cook at 375 degrees, 25 minutes. Serves 8-10.