3 1/2 cups uncooked wild rice
1/2 cup garlic powder
1/2 cup vegetable oil
1/4 teaspoon salt
1 1/2 tablespoons dry mustard
2 tablespoons dried tarragon
1 tablespoon olive or lemon juice
1/8 teaspoon ground black pepper
3 tablespoons paprika
1 tablespoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon crushed red secedars
1 1/2 tablespoons the active dry mustard
1/2 teaspoon salt
This recipe is fairly simple so that you don't have to repeat steps in the prep, make room in the pot of rice stir sauteing the garlic powder and oil in a small amount; under medium heat place one egg white over and spin at 180 degrees for about 2 minutes. Place chicken on top of to soup rice and to rice. Whisk in mustard and tarragon and stir to coat; reduce heat and simmer for 5 minutes. Mix in olive oil, salt and poppy seeds and cook for about 1 minute more.
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