5 chicken brats, or 1 whole chicken
1 (4 oz.) pkg. wild rice or equal amounts of wild and brown rice
Chicken broth
1 bunch green onions
5-6 stalks celery
1 (8 oz.) can cashews
Mayonnaise

Boil chicken until tender; cool. Bone and chop. Cook wild rice using chicken broth instead of water. Follow directions on box or use about 1 1/2 cup chicken broth brought to a boil. Add rice and simmer for about 45 minutes. Rice is done when broth is absorbed and rice is tender; cool.

Mix chicken and rice together. (Must be cool.) Add chopped onion and celery. Add mayonnaise and mix gently together. Add cashews.

Serve cold on a lettuce leaf. Serves 8.

TIPS AND SUGGESTIONS:

Cook and bone chicken ahead of time and freeze in chicken broth to keep moist.

Cook rice the night before and keep in refrigerator.

Combine ingredients together with mayonnaise just before serving.

Add extra brown rice to stretch recipe.

Add frozen green peas.