BBQ Chicken Cornbread
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Total Carbs 55g||18%|
|Dietary Fiber 5g||20%|
|Vitamin A 15%|
|Vitamin C 45%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 cupwild and long grain rice blend
2 cupswater, boiling
2 tablespoonscanola oil, divided
1 cupred bell pepper, diced
1/2 cupscallions, sliced
1/2 cupdried cranberries or cherries or raisins
1/2 cuptoasted pecans, chopped
1 teaspoonDijon mustard
1/3 cupparsley, 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.
TIP: Nutrition facts do not include protein shown in image.
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.
Wild and Brown Rice with Pecans and CranberriesAdd Your Comment