Recipe - Coronation Chicken Salad

One half cup Dark raisins
3 tablespoon Sherry; warmed
7 One half cup Water
2 teaspoon Salt
1 cup Raw wild rice; rinsed and
picked
1 cup RAW JASMINE RICE
1 One half cup Fresh ripe pineapple;
coarsely chopped
1 small Red bell pepper; seeded and
chopped
2 cup Chicken; cooked, coarsely
chopped
5 Scallions; thinly cut or sliced up
Curried Yogurt
Dressing(Recipe follows)

In a small nonreactive bowl, combune raisins ans sherry to soak. In a
large dutch oven, bring 6 cups of water to a rolling boil over mediumhigh
heat and add 1 teaspoon salt. Add the wild rice and gently boil about 50
minutes or until grains are tender and split open to reveal their white
cores. Drain and let cool to room temperature. While the wild rice is
cooking, combine the wild rice with 1 One half cups cols water ans One half a
teaspoon salt in a medium sauce pan. Bring to a boil over medium heat; stir
well. Cover tightly, reduce heat and simmer 20 minutes undisturbed. remove
from heat and let stand 10 minutes. Uncover and fluff gently with a fork;
set aside to cool to room temperature. In a large nonreactive bowl,
combine raisins and their soaking liquid, red peppers and chicken. Add the
cooled rices and most of the scallions, reserving a handful for garnish.
Toss well. Add the Dressing and toss again. Cover and chill until serving
time. Sprinkle iwht remaing scallions and serve chilled or cool. Pecked in
by jazzbel@batelnet.bs

NOTES : This recipe was created by royal chefs to celebrate the coronation
of Queen Elizabeth II.
Recipe by: 'The Curry Book"Nancie McDermott

Posted to BakeryShoppe Digest V1 #250 by "Jazzbel"
jazzbel@grouper.BatelNET.bs on Sep 18, 1997