Macedoine Of Vegetables With Brown Rice And Chicken Recipe


Main Ingredient


 Brown rice3⁄4 Cup (12 tbs) (Use Long Grain Natural Variety)
 Egg1 , beaten
 Water/Chicken stock2 Cup (32 tbs)
 Light vegetable oil1 1⁄2 Teaspoon (Preferably Cold-Pressed Safflower)
 Herb/Vegetable salt1 Teaspoon
 Ripe tomatoes2 Medium, peeled, halved, seeded and thinly sliced
 Thinly sliced green onion3⁄4 Cup (12 tbs)
 Chopped parsley1⁄4 Cup (4 tbs) (Use Fresh Ones)
 Pine nuts1⁄4 Cup (4 tbs), toasted
 Cooked cubed chicken1 Cup (16 tbs)
 Lemon dressing1⁄2 Cup (8 tbs)
 Lettuce leaves10 (Romaine Or Iceberg)

Nutrition Facts

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


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.