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This recipe was created by royal chefs to celebrate the coronation of Queen Elizabeth II.
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In a small non-reactive bowl, combine raisins and sherry to soak.
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In a large Dutch oven, bring 6 cups of water to a rolling boil over medium-high heat and add 1 teaspoon salt.
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Add the wild rice and gently boil about 50 minutes or until grains are tender and split open to reveal their white cores.
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Drain and let cool to room temperature.
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While the wild rice is cooking, combine the wild rice with 1 1/2 cups cold water and 1/2 a teaspoon salt in a medium sauce pan.
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Bring to a boil over medium heat; stir well.
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Cover tightly, reduce heat and simmer 20 minutes undisturbed.
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remove from heat and let stand 10 minutes.
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Uncover and fluff gently with a fork; set aside to cool to room temperature.
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In a large non-reactive bowl, combine raisins and their soaking liquid, red peppers and chicken.
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Add the cooled rices and most of the scallions, reserving a handful for garnish.
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Toss well.
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Add the Dressing and toss again.
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Cover and chill until serving time.
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Sprinkle with remaining scallions and serve chilled or cool.
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Curried Yogurt Dressing: Combine all ingredients in a non-reactive bowl and whisk until fairly smooth and well combined.
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Cover and chill until needed.
