Updated December 12, 2016
cup finely chopped shallots
tablespoon chopped fresh sage leaves
teaspoon crushed red pepper flakes
carton (32 oz) Progresso™ chicken broth
cups uncooked wild rice
cups baby arugula leaves
cups shredded rotisserie chicken
unpeeled Bartlett pears, halved, cored and diced
cup crumbled blue cheese
cup dried cranberries
cup Annie’s™ balsamic vinaigrette
In 4-quart saucepan, heat oil over medium heat. Add shallots, sage and red pepper flakes; cook 3 to 4 minutes, stirring occasionally, until shallots are tender. Stir in broth and rice. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover and cook 50 to 55 minutes or until rice is tender and most liquid is absorbed; let stand, covered, 5 minutes.
Divide wild rice mixture among 4 bowls. Top with arugula, chicken, pears, blue cheese, walnuts and cranberries. Serve with dressing.
- Try substituting baby spinach or baby mixed greens for the arugula in this recipe.
- Different kinds of wild rice cook at different rates and sometimes require slightly more or less liquid.
- If your wild rice is tender, but there is still liquid in the pan, drain before serving.
- To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
4 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.