Hot Rice Honey & Mustard Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
150g cooked red Camargue and wild rice (Allow 40g dry for 100g cooked)1 Tbs olive oil400g chicken breast, sliced into stir fry pieces30g mustard2 Tbs Honey1 Tbs olive oil1 small onion1 celery stalk1 red or yellow pepper100 g frozen peas1 T white wine vinegarChopped fresh parsley.Salt pepper/ tabasco to taste
Serves 4
Place rice in saucepan with double the amount of water to rice. Bring to boil, Turn down to a simmer and cook for 30 minutes. Drain.
Meanwhile, cut chicken into small pieces for stir frying.
Chop vegetables into small dice.
Heat 1 Tbs oil in hot until it starts to smoke, add chicken, mustard and honey. Stir fry on high heat for about 5 mins until cooked.
Stir fry the rest of the vegetables in another 1 Tbs of oil. When softened but still bright, return chicken to the pan with cooked rice and toss through and add 1 T of white wine vinegar. Top with parsley
Season with salt pepper/ Tabasco to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LUCYLAKE.
Place rice in saucepan with double the amount of water to rice. Bring to boil, Turn down to a simmer and cook for 30 minutes. Drain.
Meanwhile, cut chicken into small pieces for stir frying.
Chop vegetables into small dice.
Heat 1 Tbs oil in hot until it starts to smoke, add chicken, mustard and honey. Stir fry on high heat for about 5 mins until cooked.
Stir fry the rest of the vegetables in another 1 Tbs of oil. When softened but still bright, return chicken to the pan with cooked rice and toss through and add 1 T of white wine vinegar. Top with parsley
Season with salt pepper/ Tabasco to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user LUCYLAKE.
Nutritional Info Amount Per Serving
- Calories: 318.7
- Total Fat: 9.2 g
- Cholesterol: 58.0 mg
- Sodium: 127.4 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 2.8 g
- Protein: 27.0 g
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