Chicken and Snap Pea Wild Rice Salad Recipe

Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the rice is tender but not mushy 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid fluff the rice with a fork and cook uncovered 5 minutes more. Scrape into a mixing bowl and refrigerate until cold.

Whisk the vinegar mustard sugar salt garlic dried tarragon black pepper and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken celery parsley and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture and refrigerate 4 hours to overnight.

Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas and cook uncovered until just tender about 30 seconds. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.