| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vegan |
Tomatoes |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Uncooked basmati rice |
| 1/2 |
c |
Uncooked brown rice |
| 1/4 |
c |
White wine vinegar |
| 3/4 |
c |
Extra virgin olive oil |
| 1 |
t |
Granulated sugar |
| 1 |
|
Clove garlic, minced |
| 1 |
c |
Cilantro leaves |
|
|
Salt, to taste |
|
|
White pepper, to taste |
| 2 |
c |
Cooked chicken |
|
|
Shredded/chilled |
| 1 |
|
Green onions with tops |
|
|
Sliced |
| 1 |
c |
Tomatoes, diced |
| 2 |
c |
Escarole, chopped |
| 1 1/2 |
c |
Asparagus, cooked al dente |
|
|
Cut & chilled |
| 1 |
|
Avocado, chopped |
INSTRUCTIONS
Prepare rice according to pkg. directions. C hill Plave vinegar, oil,
sugar, garlic and cilantro in blender. Blend until smooth. Season to
taste with salt & white pepper. Combine rice, chicken , green onions,
tomato, escarole, asparagus and avocado. Toss with dressing. Serve
immediately or chill to blend flavors. P.S. I have doubled this recipe
- but not doubled the dressing and it was delicious. P.S. P.S. for the
vegans out there - this is also great - sans the chicken. You might
want to through in a few peanuts or chopped pecans. UMMGood I prepare
everything the day before and combine just before serving. Recipe By
: CHEF MCH From File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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