Are you making a conscious effort to make the
healthy switch to whole grains? Whole grains are
full of nutrients with lots of vitamin B and E, iron,
and magnesium, — offering much more nutritional
value than refined grains. The best part is that
they're becoming more readily available. You can
substitute brown rice for white rice at most
restaurants and grocery stores across the country
are carrying more and more whole grain options.
This week, include some whole grains on your
menu with this satisfying wild rice dish that you
can compliment with a delicious salad of leafy greens.
Wild Rice and Almonds With Chili Chicken Breasts
Ingredients
- 3/4 cup wild rice
- 1 bay leaf
- 4 chicken breast halves, boned and skinned
- 1 teaspoon fresh lemon juice
- 1 teaspoon chili powder
- 1 teaspoon canola oil
- 1/2 cup green onions, sliced, with top
- 1 tablespoon lemon peel, grated
- 1/4 teaspoon salt
- 1 lemon, cut into wedges
- 1/2 cup organic almond slivers
Preparation
In medium saucepan over medium-high heat,
bring rice, 1 1/2 cups water and bay leaf to
boil. Reduce heat to medium-low, cover and
simmer about 40 minutes until rice is tender
and water is absorbed.
Rub chicken with lemon juice and sprinkle
with chili powder (about 1/8 teaspoon per side).
Heat oil in skillet over medium-high heat. Add
chicken, sauté 3 minutes, then turn over
chicken and cover skillet. Cook 8 to 10 minutes
until juices run clear when chicken is pierced with
knife point.
When rice is cooked, reduce heat to medium-low. Mix in
onions, almonds, and lemon peel to heat through;
mix in salt. Divide rice and chicken among four plates.
Serve with lemon wedges.
Makes 4 servings
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 342
Total Fat: 2 g
Saturated Fat: 1.6 g
Cholesterol: 84 mg
Sodium: 380 mg
Total Carbohydrate: 29 g
Dietary Fiber: 2 g
Protein: 35 g
Recipes Source: California Almond Board