Rice chicken and artichokes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Red wine vinegar |
| 2 | Scallions; finely minced | |
| 1 | tablespoon | Gingerroot; grated |
| 1 | teaspoon | Dijon-style mustard |
| 1 | can | Artichoke bottoms; (15oz) |
| . rinsed & diced | ||
| 2 | cups | Rice; cooked, cold |
| ¾ | pounds | Chicken breasts; boneless, |
| . skinless, cooked & | ||
| . shredded | ||
| Salt & black pepper to taste | ||
| ⅓ | cup | Vegetable oil (preferably |
| . canola) | ||
| 2 | tablespoons | Barbecue sauce |
| 1 | small | Red bell pepper; diced |
| 1 | Scallion; thinly sliced | |
| Salt & black pepper to taste | ||
| 3 | tablespoons | Parsley; minced |
| . (for garnish) | ||
Directions
SALAD DRESSING
SALAD
Use brown long-grain rice or brwon basmati, or one of the other aromatic long-grain rices grown in Texas and California. This soul-satisfying mix of textures and tastes is best served either slightly warm or at room temperature.
** Salad Dressing ** In a small bowl blend the vinegar, scallions, gingerroot, mustard, salt and pepper. Add the oil in a stream, beating with a fork or whisk until well combined. Set aside.
** Salad ** In a large mixing bowl, combine the salad ingredients except the parsley. Beat the dressing again for a minute and pour over the salad. Toss lightly to blend. Season with salt and pepper and toss lightly again.
Garnish with parsley.
Nutritional Information per serving: 227 calories, 11g fat, 15g protein, 18g carbohydrates, 33mg cholesterol, 117mg sodium, 3g dietary fiber
** Modern Maturity - July/August 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 08-18-95