Macedoine Of Vegetables With Brown Rice And Chicken
|Brown rice||3⁄4 Cup (12 tbs) (Use Long Grain Natural Variety)|
|Egg||1 , beaten|
|Water/Chicken stock||2 Cup (32 tbs)|
|Light vegetable oil||1 1⁄2 Teaspoon (Preferably Cold-Pressed Safflower)|
|Herb/Vegetable salt||1 Teaspoon|
|Ripe tomatoes||2 Medium, peeled, halved, seeded and thinly sliced|
|Thinly sliced green onion||3⁄4 Cup (12 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs) (Use Fresh Ones)|
|Pine nuts||1⁄4 Cup (4 tbs), toasted|
|Cooked cubed chicken||1 Cup (16 tbs)|
|Lemon dressing||1⁄2 Cup (8 tbs)|
|Lettuce leaves||10 (Romaine Or Iceberg)|
Preheat oven to 350Â°F.
Combine rice and half of egg in heavy 1 quart saucepan and stir until rice is moistened.
Place over medium heat and stir until rice is dry and grains are separate.
Add water, oil and herb salt and bring to boil, stirring constantly.
Remove from heat.
Cover and bake until rice is tender and liquid is absorbed, about 40 minutes (do not stir).
Fluff with fork.
Transfer rice to large bowl.
Add tomatoes, green onion, parsley and pine nuts and toss lightly.
Add chicken and dressing and toss again.
Cover and refrigerate until ready to serve.