1 1/2c Lundburg Wild Blend rice mix
3c filtered water
1T olive oil
1T balsamic vinegar
1/2t dried thyme
pinch sea salt
small clove garlic
2/3-1lb pastured organic chicken breast
2-3 sage leaves
1 bay leaf
1 sprig thyme
1t sea salt
1T dried onion
1t dried celery flake or a stalk of celery cut to fit in pan
add ins and toppers:
2 stalks celery with leaves
handful of fresh parsley
1 or 2 shallots
- First thing to do is get the rice cooking as this step will take the longest. Add rice and water to rice cooker and let rip.
- Next make the dressing so that the flavors can have time to blend. It is easiest to mix this up in a small jar that has a lid. Just add the olive oil, vinegar, dried thyme, pinch salt, pinch pepper to the jar. Peel and press the garlic right into the jar. If you don't own a garlic press then smear the garlic over a cutting board with a knife until it is a paste and then add. Put the lid on the jar and shake.
- Set the chicken to poach. Put chicken in pan and cover with filtered water. Add sage, bay, sprig thyme, salt, peppercorns and celery to water. Bring to boil then reduce to simmer. Cover and cook for ten minutes.
- While everything is cooking peel and segment the clementines. Break up the pecans into smaller pieces. The easiest method is to place them in a ziplock baggie and mash them with a meat tenderizing hammer. Mince fresh celery stalks and shallot and set aside. Mince celery leaves and parsley leaves.
- When chicken is cooked remove from poaching water and shred chicken into bite sized pieces. Discard poaching water. Cover and keep warm until rice is cooked.
- Once the rice is done, mix with chicken in a big bowl. Stir in celery and shallot. Gently fold in clementine segments.
- Plate up the warm salad and top with dressing, celery leaves and parsley.
Nut substitutions: almond, cashew, walnut, pistachio
Clementine substitutions: pineapple, apricot, Crasins, Mandarin oranges, figs
Rice substitutions: regular wild rice mix
Shallot substitution: scallions, red onion, vidalia onion