| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Red wine vinegar |
| 1 1/2 |
tb |
Extra-virgin olive oil |
| 1/4 |
ts |
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 |
cn |
(14-ounce) quartered artichoke hearts; drained |
INSTRUCTIONS
1. Combine vinegar, olive oil, pepper, and minced garlic in a small bowl.
Set dressing aside.
2. 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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