Ingredients Jump to Instructions ↓

  1. 240g uncooked wild rice

  2. 1 1/2L water

  3. 75ml vinegar

  4. 3 tablespoons Dijon mustard

  5. 1 tablespoon caster sugar

  6. 1 teaspoon salt

  7. 1 clove garlic, minced

  8. 1 teaspoon dried tarragon, crumbled

  9. 1/2 teaspoon black pepper

  10. 1/2 teaspoon crushed red chillies

  11. 150ml rapeseed or sunflower oil

  12. 425g cubed cooked chicken

  13. 3 sticks celery, sliced

  14. 30g chopped fresh parsley

  15. 50g sliced spring onion

  16. 225g sugar snap peas, trimmed

  17. 60g toasted flaked almonds

Instructions Jump to Ingredients ↑

  1. Bring the wild rice and water to the 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 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.

  2. Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper and red chilli flakes in a small mixing bowl until smooth. Pour the oil into the dressing in a thin, steady stream while whisking vigourously until the oil has been fully incorporated into the dressing; set aside.

  3. Stir the chicken, celery, parsley and spring onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.

  4. Bring a small saucepan of lightly salted water to the boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain, 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 2-3cm diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.


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