1 c. wild rice
4 c. chicken stock
1 tsp. herbs de Provence
1 tsp. salt
3/4 tsp. pepper, ground
1/3 c. lemon juice
1 tsp. Dijon mustard
2 tbsp. olive oil
3 c. chicken
1 celery rib, minced
1/2 lb. red grapes, halved
Red leaf lettuce, for garnish

Soak the rice in 3 cups warm water for 1 hour. Drain the rice, rinse well and transfer it to a heavy medium saucepan. Add the chicken broth and bring to a boil over high heat, skimming the surface as necessary.

Add the herbes de Provence, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Reduce heat to low and simmer, covered for 25 minutes. Uncover and continue to cook until the rice is tender and the liquid has been absorbed, about 30 minutes. Cool slightly.

Whisk together the lemon juice, mustard, olive oil and remaining salt and pepper. Add this dressing to the rice along with the chicken, celery and red grapes. Toss well. Line a plate with red leaf lettuce and mound the salad on top. Yield: 8 servings. Serve warm or at room temperature.