Hot Rice Honey & Mustard Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Hot Rice Honey & Mustard Salad calories by ingredient
Number of Servings: 4
Ingredients
-
150g cooked red Camargue and wild rice (Allow 40g dry for 100g cooked)
1 Tbs olive oil
400g chicken breast, sliced into stir fry pieces
30g mustard
2 Tbs Honey
1 Tbs olive oil
1 small onion
1 celery stalk
1 red or yellow pepper
100 g frozen peas
1 T white wine vinegar
Chopped fresh parsley.
Salt pepper/ tabasco to taste
Directions
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.