Soak the mushrooms in lukewarm water for about 30 minutes. When they soften, remove the stems. Retain the soaking water and use it for cooking the wild rice. Wash the rice thoroughly. Add enough lightly salted water to cover the rice by 3 inches. Cook the rice over moderate heat, uncovered, for 30 minutes. The rice should be tender and tripled in bulk. Drain well. Slice the orange and green bell peppers into silvers or other interesting shapes.
Snap off the stem ends and string the snow peas. Mince the white onions. Cut the chicken breasts into 1/4-inch cubes. Slice the shiitake mushrooms in thin slices. Add the crumbled Roquefort cheese to the cooked rice.
Quickly stir-fry the mushrooms, chicken, snow peas, carrots and onions until tender. Add the fresh ginger and grated orange peel. In a large bowl toss together the chicken and the wild rice.
Serves 4 to 6
Blend all of the ingredients in an electric blender until smooth. Serve over the salad.
Makes 1-1/2 cups.
Cajun Country -- New Iberia, Louisiana