(SERVES FOUR)
This recipe comes from TABASCO®'s Louisiana Cookin' cookbook, ©1988 McIlhenny Company, Avery Island, LA 70513. When we make it, we change a couple of things, as noted below. 1 package (6 oz.) long grain & wild rice mix.*
2/3 cup vegetable oil**
1/3 cup white wine vinegar
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon TABASCO® pepper sauce
2 cups diced cooked chicken or turkey
1 large carrot, shredded
1/2 cup raisins
1/3 cup chopped green onions
1/2 cup pecans, toasted
* Instead of using the packaged rice mix, we cook 1/2 cup of wild rice in 1-1/2 cups water with 1 teaspoon of chicken bouillon granules for 1 hour, or until the grains are properly split. We also cook 1/2 cup of long grain rice in 1 cup of water for 20 minutes, and then mix both rices together.
**We only use 3 or 4 tablespoons of oil instead of the 2/3 cup called for above.
Cook rice according to package directions. Cool slightly. In large bowl combine oil, vinegar, mustard, garlic and TABASCO® sauce. Add rice, chicken, carrot, raisins and green onions. Mix well and cover. Refrigerate 2 to 4 hours (or better yet, overnight) to blend flavors. Just before serving, stir in pecans.