Wild Rice and Chicken
Boil 1/3 Pound of Wild Rice in enough water to cover 1”. Cover with lid.
Set timer for 50 minutes. Remove lid and check. When it is done, the rice will have popped. If there are still a number of grains that have not popped, recover and cook for 5 min more.
Once done, drain off water and let sit until cooled.
In a large bowl, break up the chunked chicken from one can with a fork.
Add the rice and combine.
Store in an air tight container (or section off into serving sized zip lock bags), and store in refrigerator for up to one week.
Enjoy by heating up in microwave and garnishing with a healthy fat: avocado, giardiniera, parmesean cheese.