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Jubilee Rice With Chicken And Winter Vegetables

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CATEGORY CUISINE TAG YIELD
Meats Asian Asian, Chicken/tur, Low fat, Main dishes, Rice 4 Servings

INGREDIENTS

2 c Jubilee Rice
2 c Cold Water, Spring Water
Best
1 T Five-Flavor Oil
1 1/2 t Chili-Lemon Oil, Note 1
1 Yellow Onion, Cut Into 3/8"
Dice
2 Leeks, Note 2 And/Or Celery
1 Carrot, Peel Cut Lengthwise
Then Cut Crosswise 1/8"
Half-Moons
1/3 lb Napa Cabage, Note 3
3 c Cubed Cooked Skinless
Chicken Breasts Boneless
2 t Kosher Salt, To 3 Tsp
1/4 t Roasted Szechwan
Pepper-Salt To 1/2 Tsp
49 g Sod 1220mg CFF 13.2%

INSTRUCTIONS

copyright, Barbara Tropp 1999  Note 1: or hot chili oil to taste  Note
2: white and light green part only, slit lengthwise then cut  crosswise
into 1/4" moons, rinsed, and/or -- 2 inner stalks celery  with leaves,
cut crosswise into 1/4" moons  Note 3: to 1/2 lb napa cabbage, cut
crosswise into 1/2" ribbons or  into 1/2" squares  Lundberg's "jubilee"
blend of brown and short-grain rice makes this an  exciting dish. Feel
free to use short-grain white and/or brown rice  in its place.  Put the
rice in a bowl, cover generously with cold water, then stir  while the
water turns cloudy. Tilt the bowl to drain, add more cold  water, then
repeat. Drain well. Put the rice and water in a non-stick  pot with a
tight-fitting lid. (For older rice that's dryer, you'll  need a bit
more water.) Bring the water to a boil over high heat,  then reduce the
heat to its lowest setting and cover the pot. (For an  electric stove,
move the pot to a coil pre-set to low.) Cook the rice  for 20 minutes.
Don't remove the lid. Transfer the pot to a cool  burner and let it sit
undisturbed for 10-15 minutes. Then remove the  lid and fluff the rice
with a wooden paddle or spoon. If dry,  sprinkle with additional water,
stir to mix, and return the covered  pot to low heat 5-10 minutes until
the water is absorbed. Heat a  non-stick wok or large, deep skillet
over medium-high heat until hot.  Add the oils, swirl to coat the pan,
then add the onions. Stir-fry  until translucent, then add the leeks
and stir-fry until the onions  turn golden, adjusting the heat so they
sizzle without scorching. Add  the carrots, toss to blend, then add the
cabbage and toss to mix.  Cover the pot and let the vegetables steam
until tender-crisp, 4-5  minutes, stirring midway. Add the rice and
toss well to blend. Add  the chicken and mix. Season with salt to
taste, then heighten the  flavor with a generous sprinkle of
pepper-salt.  Serves 4 -5 as a one-bowl meal. (Leftovers steam up
perfectly.)  Jeff enjoyed the flavor combinations in this.  Entered
into MasterCook and tasted for you by Jeff Dwork  <reggie@reggie.com>
NOTES : Cal 622.3 Total Fat 8.9g Sat Fat 1.6g Carb 82.3g Fib 3g Pro
Recipe by: Barbara Tropp  Posted to EAT-LF Digest by Reggie Dwork
<reggie@reggie.com> on Mar 07,  1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 209
Calories From Fat: 79
Total Fat: 8.9g
Cholesterol: 73.1mg
Sodium: 1020.2mg
Potassium: 313.8mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: <1g
Protein: 27.1g


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