Wild Rice & Bacon Salad with Smoked Chicken Recipe

Ingredients :

• 150g / 5oz wild rice

• 50g / 2oz pecan or walnut halves

• 1 tbsp vegetable oil

• 4 slices smoked bacon, diced

• 3-4 shallots, peeled and finely chopped

• 75ml / 3 fl oz walnut oil

• 2-3 tbsp sherry or cider vinegar

• 2 tbsp freshly chopped dill

• salt and freshly ground black pepper

• 275g / 10oz smoked chicken or duck breast, thinly sliced

• dill sprigs, to garnish

Method :

1. Put the wild rice in a medium saucepan with 600ml / 1 pint water and bring to the boil, stirring once or twice. Reduce the heat, cover and simmer gently for 30-50 minutes, depending on the texture you prefer, chewy or tender. Using a fork, gently fluff into a large bowl and leave to cool slightly.

2. Meanwhile, toast the nuts in a frying pan over a medium heat for 2 minutes, or until they are fragrant and lightly colored, stirring and tossing frequently. Cool, then chop coarsely and add to the rice.

3. Heat the oil in the frying pan over a medium heat. Add the bacon and cook, stirring from time to time, for 3-4 minutes, or until crisp and brown. Remove from the pan and drain on absorbent kitchen paper. Add the shallots to the pan and cook for 4 minutes, or until just softened, stirring from time to time. Stir into the rice and nuts, with the drained bacon pieces.

4. Whisk the walnut oil, vinegar, half the dill and salt and pepper in a small bowl until combined. Pour the dressing over the rice mixture and toss well to combine. Mix the chicken and the remaining chopped dill into the rice, then spoon into bowls and garnish each serving with a dill sprig. Serve slightly warm, or at room temperature.