1 1/2poundscooked grouse breast,or chicken or other white meat
1cupwild rice
2 cupsbaby arugula,or spinach or dandelion greens
1/2radicchio,sliced thin
1/2cupcraisins,or other dried berries
1/4cupbalsamic vinegar
Instructions
Preheat the oven to 425°F. Coat the Brussels sprouts with a little oil and salt well. Roast, in one layer, until browned and slightly crispy, about 45 minutes.
Meanwhile, cook the wild rice in water or broth with a little salt. If you're not familiar with cooking wild rice, just submerge in the liquid by the depth of about 1 inch. Bring to a boil, stir, and then simmer gently until tender -- about 20 minutes for true wild rice, but up to 1 hour for the hard, black cultivated variety. Drain and toss with a little oil.
Add the Brussels sprouts to the wild rice. Cut the grouse or chicken into chunks and add that to the bowl. Add the remaining ingredients and toss to combine. Serve cool or at room temperature.