The salad gets its name from *Zizania aquatica,* the Latin name for wild rice. Try with other rice varieties, like red basmati. Prepare the wild rice and set aside to cool a bit. Prepare the dressing. Mix warm rice with 2 tablespoons Orange-Herb Dressing. Set aside. Poach or otherwise cook the chicken. Set aside to cool a bit. Cube into bite sized pieces. Assemble the salad; toss with the remaining dressing. Serve chilled. To make about 3 cups of cooked wild rice: rinse 1 cup wild rice. Bring wild rice and 4 cups water to a boil over high heat. Stir. Reduce heat, cover and simmer about 50 minutes or until kernels puff and open. Makes about 3 cups cooked rice. Printed in Riv Press-Enterprise 3 Oc 96. Pat H. McRecipe. (369 calories, 6.2 grams fat 72 milligrams cholesterol, 608 milligrams sodium.) Primary source not cited. Recipe By : The Associated Press, Oct 1996 Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 12:37:25 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (27%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 14.7mg||5 %|
|Sodium 21.9mg||1 %|
|Potassium 209.3mg||6 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 15.4g|
|Protein 5.7g||8 %|
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Calories per serving: 113
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