![BROWN RICE, CHICKEN & BROCCOLI SALAD](/images/new-backgrounds/200938/20093833x1.webp)
BROWN RICE, CHICKEN & BROCCOLI SALAD
This salad may be served warm or chilled.
Makes 8 servings
Preparation:
Salad:
1cup (250 mL) long grain brown rice
12ounces (375g/mL) boneless, skinless chicken breast halves, well trimmed
2cloves garlic, peeled, finely chopped
1/2 teaspoon (2 mL) kosher salt 1/4 teaspoon (1 mL) freshly ground
black pepper
1teaspoon (5 mL) extra virgin olive oil
1large (about
(750g) bunch of broccoli, florets cut into
2large celery stalks, thinly sliced *
6green onions, trimmed and thinly sliced *
1cup (250 mL) small cherry or grape tomatoes (red or yellow), washed and dried
Several sprigs of fresh thyme for garnish
Dressing:
1 clove garlic, peeled
Zest of 1/2 lemon, bitter white pith removed
3teaspoons (15 mL) fresh thyme leaves
1tablespoon (15 mL)
1/4 cup (50 mL) white balsamic or white wine vinegar
2tablespoons (25 mL) freshly squeezed lemon juice
1/2 cup (125 mL)extra virgin olive oil
1/4 cup (50 mL) chicken broth or stock (nonfat, low salt)
1/2 teaspoon (2 mL) kosher salt 1/2 teaspoon (2 mL) freshly ground
black pepper
Fill the reservoir with water and assemble the steamer. Rinse the rice under running water until water runs clear; drain well. Combine the rice and chicken broth in the rice bowl; stir to combine and spread the rice into an even layer. Cover and steam for 35 minutes.
Combine the boneless chicken breasts with the chopped garlic, kosher salt, and olive oil. Arrange in the second steamer tray. When the rice has steamed for 35 minutes, add the chicken to the steamer. Steam for 18 – 22 minutes, until the juices run clear when tested with a knife and the internal temperature measures 170º F when tested with an instant read thermometer. While the rice and chicken steam, prepare the dressing.
In a Cuisinart® Blender or Cuisinart® Food Processor fitted with the metal
blade, process the garlic and lemon zest to chop finely. Add the thyme, mustard, vinegar and lemon juice, and process to combine, about 10 – 15 seconds. Use a spatula to scrape the blender jar or food processor work bowl. With the machine running, add the olive oil in a steady stream. Scrape the jar or work bowl again. Add the salt and pepper; process to combine. Remove and reserve.
When the chicken is ready, remove from the steamer and transfer to a plate. Add the broccoli florets to the second steamer tray. Steam with the rice for another 3 – 5 minutes, until bright green and
After 10 minutes, transfer the rice to a large bowl and toss with half of the prepared dressing. Cut the chicken into
*May be done with the slicing disc (2 or 3 mm) of the Cuisinart® Food Processor.
Nutritional Analysis per serving :
Calories 330(45% from fat) • carbo. 27g •
protein 19g • fat 17g • sat. fat 3.g • chol. 33mg •
sodium 479mg • fiber 2g
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