Macedoine Of Vegetables With Brown Rice And Chicken Recipe
Ingredients
| 3/4 cup long-grain natural brown rice | ||
| Egg | 1 , beaten | |
| 2 cups water or chicken stock | ||
| Vegetable oil | 1 1/2 Teaspoon, pressed | |
| 1 teaspoon herb or vegetable salt | ||
| 2 medium size ripe tomatoes, peeled, halved, seeded and thinly sliced | ||
| 3/4 cup thinly sliced green onion | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Pine nuts | 1/4 Cup (16 tbs), toasted | |
| Cooked and cubed chicken | 1 Cup (16 tbs) | |
| Lemon | 1/2 Cup (16 tbs) | |
| 8 to 10 romaine or iceberg lettuce leaves | ||
Directions
Preheat oven to 350°F.
Combine rice and half of egg in heavy 1 quart saucepan and stir until rice is moistened.
Place over medium heat and stir until rice is dry and grains are separate.
Add water, oil and herb salt and bring to boil, stirring constantly.
Remove from heat.
Cover and bake until rice is tender and liquid is absorbed, about 40 minutes (do not stir).
Fluff with fork.
Transfer rice to large bowl.
Add tomatoes, green onion, parsley and pine nuts and toss lightly.
Add chicken and dressing and toss again.
Cover and refrigerate until ready to serve.
Combine rice and half of egg in heavy 1 quart saucepan and stir until rice is moistened.
Place over medium heat and stir until rice is dry and grains are separate.
Add water, oil and herb salt and bring to boil, stirring constantly.
Remove from heat.
Cover and bake until rice is tender and liquid is absorbed, about 40 minutes (do not stir).
Fluff with fork.
Transfer rice to large bowl.
Add tomatoes, green onion, parsley and pine nuts and toss lightly.
Add chicken and dressing and toss again.
Cover and refrigerate until ready to serve.
Chef
