Cuisinart TCS-60C manual Brown RICE, Chicken & Broccoli Salad

BROWN RICE, CHICKEN & BROCCOLI SALAD

This salad may be served warm or chilled.

Makes 8 servings

Preparation: 60-65 minutes, including steaming time

Salad:

1cup (250 mL) long grain brown rice

1-1/2 cups (375 mL) chicken broth or stock (nonfat, low salt)

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 1-1/2 pounds)

(750g) bunch of broccoli, florets cut into 1-inch (2.5 cm) pieces, stems reserved for another use (may use broccoli crowns)

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 (1-1/2 teaspoons/7 mL dried)

1tablespoon (15 mL) Dijon-style mustard

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 crisp-tender. Turn off the steamer. Remove the broccoli and refresh immediately in iced water, then drain thoroughly. Allow the rice to remain in the steamer for an additional 10 minutes to rest.

After 10 minutes, transfer the rice to a large bowl and toss with half of the prepared dressing. Cut the chicken into bite-sized pieces. Add the chicken, broccoli, celery, green onions and tomatoes to the rice. Toss gently to combine. Add more dressing as needed. Garnish with a few sprigs of fresh thyme and serve. To serve the salad cold, complete as directed, but reserve the broccoli and add just before serving, to preserve its bright green colour and crisp-tender texture.

*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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