cup dried cranberries (Alternate: cherries or raisins)
cup toasted pecans, chopped
teaspoon Dijon mustard
cup parsley, chopped
Place rice in a sauce pan and add boiling water and 1 tablespoon oil; return to a boil over medium high heat. Reduce heat to simmer, cover and cook for 18-20 minutes or until rice is tender and all liquid has been absorbed. Remove from heat and let stand 30 minutes.
In a large saute pan, heat remaining oil. Add peppers and scallions and saute 2 minutes. Add cranberries, pecans and mustard and mix well. Stir in cooked rice and toss well to blend. Heat through. Mix in parsley and adjust seasonings.
To serve, spoon 1 cup hot rice mixture onto a plate and top with 4 oz. chicken.
Nutrition facts do not include protein shown in image.
Serving Size 128g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat10g (15%)
Saturated Fat 1g (5%)
Trans Fat 0g
Total Carbohydrate55g (18%)
Dietary Fiber 5g
Vitamin A 15%
Vitamin C 45%
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
connie heifner - ashland, OH
4/23/2014 9:55:08 AM
would love to try this sounds great, quick and easy