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Macedoine Of Vegetables With Brown Rice And Chicken Recipe
|Brown rice||3⁄4 Cup (12 tbs) (Use Long Grain Natural Variety)|
|Egg||1 , beaten|
|Water/Chicken stock||2 Cup (32 tbs)|
|Light vegetable oil||1 1⁄2 Teaspoon (Preferably Cold-Pressed Safflower)|
|Herb/Vegetable salt||1 Teaspoon|
|Ripe tomatoes||2 Medium, peeled, halved, seeded and thinly sliced|
|Thinly sliced green onion||3⁄4 Cup (12 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs) (Use Fresh Ones)|
|Pine nuts||1⁄4 Cup (4 tbs), toasted|
|Cooked cubed chicken||1 Cup (16 tbs)|
|Lemon dressing||1⁄2 Cup (8 tbs)|
|Lettuce leaves||10 (Romaine Or Iceberg)|
Serving size: Complete recipe
Calories 1539 Calories from Fat 687
% Daily Value*
Total Fat 78 g120.6%
Saturated Fat 6.9 g34.6%
Trans Fat 0 g
Cholesterol 379.5 mg
Sodium 1199.7 mg50%
Total Carbohydrates 134 g44.8%
Dietary Fiber 12.3 g49.3%
Sugars 14 g
Protein 77 g155%
Vitamin A 254.8% Vitamin C 151.8%
Calcium 21.3% Iron 58.3%
*Based on a 2000 Calorie diet
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.