Categories: Salad- Salad Dressings- Slaw

Ingredients

• 1/2 cup wild rice OR brown rice
• 1 12 cups water or chicken broth (see note)
• For the chicken:
• 3/4 lb. boneless, skinless chicken breasts
• 1 lime, halved
• 1 chile pepper, halved lengthwise
• 1 tsp. minced ginger
• 2 (3 inch pieces) lemongrass
• 1/2 tsp. whole peppercorns
• 1/2 tsp. while coriander seeds OR 1/4 tsp. ground coriander
• Salad:
• 1/4 red bell pepper, diced
• 1 small seedless cucumber, diced
• 1 large handful cilantro leaves, torn
• Dressing:
• 1/4 cup rice vinegar
• 1/4 cup sweet chile sauce
• 2 Tbsp. vegetable oil
• 1 tsp. fish sauce
• Juice of 1 to 2 limes
• 1 Tbsp. red curry paste

Directions

1. In a medium pot, combine the wild or brown rice and water or broth. Bring to a boil, cover, reduce heat to low and simmer 25 to 40 minutes

2. for brown rice, or 45 to 60 minutes or until grains “burst” open for wild rice. Drain off excess water, if necessary. Cool to room temperature.

3. Meanwhile, in a deep skillet or shallow pot, combine the chicken breasts, lime halves, chile pepper halves, ginger, lemongrass, peppercorns and coriander. Add just enough water or broth to cover chicken.
4. Bring to a low boil, then reduce heat to low and poach, covered, until chicken is cooked through, 15 to 20 minutes. When chicken kis cool enough to handle, tear or shred it into bite-size pieces.
5. In a large bowl, combine the cooled rice, chicken, bell pepper, cucumber, cilantro and mint.
6. In a small bowl, whisk together the rice vinegar, chile sauce, vegetable oil, fish sauce, lime juice and red curry paste.
7. Pour over chicken mixture and stir gently to coat.

8. Note: If using brown rice, reduce liquid to 1 cup.

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