How To Prepare
Bring chicken stock and lemon rind to boil, add rice and cover. Lower the heat and simmer about 20 to 25 minutes until rice is tender. Remove from heat, uncover and allow to stand 5 minutes. Toss with a fork. Refrigerate until cold.
Blend sherry, lemon juice, olive oil, orange juice, parsley, and pepper thoroughly. Add chicken, melon and pineapple to rice. Pour over dressing, toss till well mixed.
Serve chilled.
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Ingredients
- 3 cups no salt added chicken stock
- 1 lemon, grated rind only
- 1 1/2 cup uncooked brown rice,
- 2 tsp dry sherry (optional)
- 2 Tbsp lemon juice
- 6 Tbsp olive oil
- 1 Tbsp orange juice
- 1 Tbsp chopped parsley (or mint)
- 1/4 tsp black pepper
- 1 pound cooked chicken breast, cut into bite-size pieces
- 1 cup diced honeydew melon
- 1 cup fresh pineapple, diced
Ingredients
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