Rice Chicken And Artichokes Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
SALAD DRESSING
2 tbsp: Red wine vinegar,
Salt & black pepper to taste,
2: Scallions, finely minced
1/3 cup: Vegetable oil, (preferably
1 tbsp: Gingerroot, grated
. canola),
1 tsp: Dijon-style mustard,
SALAD
1 can: Artichoke bottoms, (15oz)
2 tbsp: Barbecue sauce,
. rinsed & diced,
1 small: Red bell pepper, diced
2 cup: Rice, cooked, cold
1: Scallion, thinly sliced
3/4 lbs: Chicken breasts, boneless,
Salt & black pepper to taste,
. skinless, cooked &
3 tbsp: Parsley, minced
. shredded,
., for garnish
Directions:
Use brown long-grain rice or brwon basmati, or one of the other
aromatic long-grain rices grown in Texas and California. This
soul-satisfying mix of textures and tastes is best served either
slightly warm or at room temperature.
** Salad Dressing ** In a small bowl blend the vinegar, scallions,
gingerroot, mustard, salt and pepper. Add the oil in a stream,
beating with a fork or whisk until well combined. Set aside.
** Salad ** In a large mixing bowl, combine the salad ingredients
except the parsley. Beat the dressing again for a minute and pour
over the salad. Toss lightly to blend. Season with salt and pepper
and toss lightly again.
Garnish with parsley.
Nutritional Information per serving: 227 calories, 11g fat, 15g
protein, 18g carbohydrates, 33mg cholesterol, 117mg sodium, 3g
dietary fiber
** Modern Maturity - July/August 1995 ** Posted by The WEE Scot --
Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp
aromatic long-grain rices grown in Texas and California. This
soul-satisfying mix of textures and tastes is best served either
slightly warm or at room temperature.
** Salad Dressing ** In a small bowl blend the vinegar, scallions,
gingerroot, mustard, salt and pepper. Add the oil in a stream,
beating with a fork or whisk until well combined. Set aside.
** Salad ** In a large mixing bowl, combine the salad ingredients
except the parsley. Beat the dressing again for a minute and pour
over the salad. Toss lightly to blend. Season with salt and pepper
and toss lightly again.
Garnish with parsley.
Nutritional Information per serving: 227 calories, 11g fat, 15g
protein, 18g carbohydrates, 33mg cholesterol, 117mg sodium, 3g
dietary fiber
** Modern Maturity - July/August 1995 ** Posted by The WEE Scot --
Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95
Source from luhu.jp