one head broccoli, cut up small and blanched for 2 minutes in boiling water
1-2 chicken breasts, seasoned and grilled, then cubed
handful of tart cherries, either preserves or dried
1/2 c wild rice, boiled in 2 c. stock covered for an hour
salt and pepper to taste
Mix together, then add cherry vinegar and olive oil--about an 1/8 c. of each and toss. Add more dressing if needed.
I got broccoli and tart cherry preserves in my Taproot CSA box this week and somehow this just cried out for wild rice to me. This has a wonderful whole grain flavor with a fruity finish.
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