1-2/3 cups wild rice
3-1/3 cups water
1 6-1/4-ounce package chicken-flavored rice pilaf
4-1/2 cs coarsely chopped cooked rabbit meat (about 1-1/2 pounds)
1 medium red sweet pepper, cut into thin bite-size strips
8 oz fresh pea pods, trimmed, strings removed, and pods cut into thin bite-size strips
1 c bottled lemon-pepper salad dressing or vinaigrette
1/4 c bottled French salad dressing
1/8 tsp ground black pepper
2 bunches green onions (about 10 total), cut into thin strips
Rinse wild rice well. Bring the water to boiling in a large saucepan. Add wild rice. Return to boiling; reduce heat. Simmer, covered, about 40 minutes or until most of the water is absorbed and rice is tender. Drain, if necessary.
Meanwhile, cook rice pilaf according to the package directions.
Combine the wild rice, rice pilaf, rabbit meat, sweet pepper, and pea pods strips in a large bowl.
Stir together salad dressings and black pepper in a small bowl. Pour over rice mixture. Stir gently to mix. Cover and chill for at least 2 hours or up to 24 hours.
To serve, arrange green onions around edges of chilled salad plates. Spoon rice mixture into center. Garnish each plate with additional pea pods, if desired. Makes 6 to 8 servings.
The girls The boys
Pearl Satin Angora - 60 yards $15 Chestnut Satin Angora - 46 yards $11.50 Red Satin Angora - 51 yards $13
Tie the skein in 4 different places so that it does not get tangled during the dyeing and rinsing process. Be sure to leave it loose so...
Somerhill Sheridan (choc chin) x GrCH Somerhill Silver City (chin) 3 month old buck