BBQ Chicken Cornbread
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 35min
|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.
1 cup wild and long grain rice blend
2 cups water, boiling
2 tbsp. 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 tsp. 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 to 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