| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
4 |
Servings |
INGREDIENTS
| 3 |
T |
Red wine vinegar |
| 1 1/2 |
T |
Extra-virgin olive oil |
| 1/4 |
t |
Coarsely ground pepper |
| 1 |
|
Garlic clove, minced |
| 3 |
c |
Cooked long-grain rice |
| 1 1/2 |
c |
Diced cooked chicken breast |
|
|
about 6 ounces |
| 1/2 |
c |
Drained diced bottled |
|
|
roasted red bell peppers |
| 1/4 |
c |
Medium pitted ripe olives |
|
|
drained and halved |
| 1/4 |
c |
Chopped fresh chives |
| 1/4 |
c |
Chopped fresh basil |
| 1/4 |
c |
Chopped fresh oregano |
| 1 |
|
14-ounce quartered |
|
|
artichoke hearts drained |
INSTRUCTIONS
Combine vinegar, olive oil, pepper, and minced garlic in a small bowl.
Set dressing aside. Combine rice and remaining ingredients in a large
bowl. Add dressing; stir until well-blended. Yield: 4 servings
(serving size: 2 cups). Nutritional Information: CALORIES 360 (24%
from fat); FAT 9.4g (sat 1.6g, mono 5.7g, poly 1.4g); PROTEIN 20.5g;
CARB 49.9g; FIBER 4.1g; CHOL 36mg; IRON 5.6mg; SODIUM 421mg; CALC
156mg SOURCE: Cooking Light YEAR: 1997 ISSUE: June PAGE: 103 Posted
to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Apr 12,
1998
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