Brown Rice Salad with Cherries and Chicken
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
1 cup brown rice, rinsed 1 1/2 teaspoon fine sea salt, divided 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 shallot, finely chopped 1/2 teaspoon freshly ground black pepper 1 pound cherries, pitted and quartered 1 pound prepared grilled or roasted chicken breast, diced (about 3 1/2 cups) (I used one small rotisserie chicken shredded from Raleys) 2 cucumbers, peeled and diced 1/2 small red onion, thinly sliced 1/2 cup pecan halves, toasted and chopped 1/2 cup finely sliced basil leaveshttps://www.wholefoodsmarket.com/recipe/brown-rice-salad-cherries-and-chicken
Bring 2 1/2 cups water to a boil in a small saucepan and stir in rice and 3/4 teaspoon of the salt. Bring back to a boil, stir again, cover and simmer until the rice is just tender but not mushy, about 40 minutes (not all the water will be absorbed). Drain rice and rinse briefly under cold water. Drain again.
Meanwhile, in a large bowl, whisk together oil, vinegar, shallot, pepper and remaining 3/4 teaspoon salt. Add cherries, chicken, cucumbers and onion and toss. Add rice and pecans and toss again. Serve at room temperature garnished with basil.
Serving Size: makes about 10 cups, 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CDH906.
Meanwhile, in a large bowl, whisk together oil, vinegar, shallot, pepper and remaining 3/4 teaspoon salt. Add cherries, chicken, cucumbers and onion and toss. Add rice and pecans and toss again. Serve at room temperature garnished with basil.
Serving Size: makes about 10 cups, 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CDH906.
Nutritional Info Amount Per Serving
- Calories: 196.2
- Total Fat: 8.6 g
- Cholesterol: 21.9 mg
- Sodium: 255.9 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 2.3 g
- Protein: 10.8 g
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