|1||PERDUE® Oven Ready Whole Seasoned Roaster Bone-In Breast (3 lbs.)|
|1||cup wild and long grain rice blend|
|2||cups water, boiling|
|2||tablespoons canola oil, divided|
|1||cup red bell pepper, diced|
|1/2||cup scallions, sliced|
|1/2||cup dried cranberries or cherries or raisins|
|1/2||cup toasted pecans, chopped|
|1||teaspoon Dijon mustard|
|1/3||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.