Ingredients

• 1 cup uncooked wild rice
• Seasoned salt, optional
• 2 cups cooked chicken
• 1-1/2 cups halved green grapes
• 1 cup sliced water chestnuts, drained
• 3/4 cup lite mayonnaise
• Lettuce leaves

Directions

Cook rice, according to package directions, omitting salt if using seasoned salt. Drain well; cool to room temperature. Spoon into large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill.

Serve on lettuce leaves or line a bowl with lettuce and fill with salad.

Yield; 6 servings

Ingredients

• 1/2 cup wild rice
• 2-1/2 cups water
• 1/2 cup brown rice
• 1 tablespoon instant chicken bouillon granules
• 1/4 teaspoon ground sage or nutmeg
• 3 cups sliced, fresh mushrooms
• 1 cup chopped celery
• 6 green onions, sliced
• 1/2 cup slivered almonds, toasted (optional)

Directions

1. Rinse wild rice in a strainer under cold water about 1 minute. In a large saucepan combine wild rice, the 2-1/2 cups water, brown rice, bouillon granules, and sage or nutmeg. Bring to boiling; reduce heat. Cover and simmer 20 minutes.

2. Stir in mushrooms, celery, and green onion. Cook, covered, over medium-low heat for 25 minutes or until vegetables are just tender, stirring frequently. Garnish with toasted almonds, if desired. Serve immediately.

Makes 8 to 10 servings.