Avocado Rice Salad {from Emily's kitchen to yours}

Cook 2 boxes of Uncle Bens Long grain and wild rice with seasoning packets according to package directions.  Squeeze one lemon onto rice and cool. Make sure to keep covered while cooling, so rice doesn’t dry out.

Add:

3 cooked chicken breast, diced or approx. 3 cups

4 green onions, chopped

1 red pepper, diced

3 oz. Chinese or sugar snap pea pods, cut in half (I use 6 oz.)

1 c. pecans-coarsely chopped and toasted

2 medium avocados diced and added to salad or sliced on top

 

Dressing:  In blender combine:

½ c. vegetable oil

½ t. stone ground pepper

1 T. Dijon mustard

1/3 c. seasoned rice vinegar

½ t. salt

2 cloves garlic

Blend and add to rice

 

This salad is better overnight. (minus avocados)

Marinated Greek Chicken Kabobs and Greek Rice Pilaf

Emily brought me this yummy main dish after I had Talmage and I promised I would post it for her.  It was sooooo good!  Enjoy!

Marinated Greek Chicken Kabobs

1 8oz container fat-free plain greek yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
½ tsp lemon zest
2 T fresh lemon juice
2 tsp dried oregano
½ tsp salt
¼ tsp ground black pepper
¼ tsp crushed dried rosemary
1 pound chicken breasts- cut into 1 inch pieces
1 large red onion- cut into wedges
1 large green bell pepper- cut into wedges

In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate for 3 hours in the refrigerator. Thread the chicken, onion and peppers onto skewers and grill. Serve with greek rice pilaf.

Greek Rice Pilaf

• 1/4 lb butter
• 2 cups uncooked rice
• 1/2 cup fresh lemon juice
• 5 cups hot chicken broth
• salt & freshly ground black pepper

Directions:

1. Heat butter in a heavy skillet. When it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
2. Add the lemon juice, chicken broth, and salt.
3. Cover and simmer for 20 minutes.
4. Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.

Coconut Rice

(From OurBestBites.com)

Note: I served this with Asian BBQ chicken and Asian slaw and it was terrific! Make this meal soon!

2 c. white or Jasmine rice (I used Jasmine)

1 can coconut milk (I used lite coconut milk and it was great)

2 c. water

1 tsp. Kosher salt

Splash of white vinegar (optional, but it helps with the texture) (use it)

2-3 tsp. white sugar (I might have used a little more than this... who counts)

Handful of chopped green onions, plus chopped green onion tops for garnish (we're using the whole animal here...)

Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary. Serve with any Asian or tropical-inspired food.

(I also think this rice would be good if you stirred in shredded coconut or crushed pineapple or something after cooking. Btw, that's also when I stirred in the green onion.)

Citrus Rice Salad

In case you haven't realized it yet, I'm a huge fan of Giada, of the Food Network. Here's another winner. The only thing I would change next time, is maybe reducing the olive oil to 1/3 cup instead... but that's really a minor thing. :) It's got a nice citrus kick (maybe serve it up with some orange glazed chicken, fish, or pork) and doesn't have too strong a cumin flavor for those who aren't as big of cumin fans as I.

Rice Salad:

• 1/2 cup sliced almonds
• 4 cups low-sodium chicken stock
• 1/2 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 cups brown basmati rice, rinsed
• 3/4 cup chopped fresh flat-leaf parsley
• 1 medium orange, zested
• 1 lemon, zested
• 1 cup thinly sliced green onions

Vinaigrette:

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh orange juice
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 1/2 teaspoons ground cumin
• Kosher salt and freshly ground black pepper

Directions

For the Rice Salad:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes

In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.

For the Vinaigrette:

In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.

Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.