| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 7 | Servings | |
INGREDIENTS
| 4 | c | Cooked white basmati rice |
| 2 | c | Diced cooked chicken breast |
| 1 pound | ||
| 3/4 | c | Sliced green onions |
| 1/2 | c | Diced carrot |
| 14 | oz | Quartered artichoke hearts |
| 1 can drained | ||
| 2 | T | Chopped fresh dillweed |
| 1/2 | t | Salt |
| 1/2 | t | Coarsely ground pepper |
| 1 | T | Dijon mustard |
| 1 | T | Lemon juice |
| 8 | oz | Plain low-fat yogurt, 1 |
| carton | ||
| Fresh dillweed sprigs | ||
| optional |
INSTRUCTIONS
Combine first 5 ingredients in a bowl; toss gently. Combine mayonnaise and next 6 ingredients in a small bowl; stir well. Add to rice mixture, and toss to coat. Yield: 7 servings (serving size: 1 cup). Per serving: 537 Calories; 6g Fat (11% calories from fat); 23g Protein; 95g Carbohydrate; 37mg Cholesterol; 299mg Sodium Serving Ideas : Garnish with fresh dillweed sprigs, if desired. NOTES : For better consistency, stir in the dressing just before serving. Recipe by: Cooking Light, Sept 1994, page 100 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 35.9mg
Sodium: 308.1mg
Potassium: 470mg
Carbohydrates: 11g
Fiber: 3.8g
Sugar: 3g
Protein: 16.7g