By now you know my posts are usually very short. I'm the kind of person who believes in getting right to the point in everything I do and that includes getting recipes out to you quickly.
When it's a family or special recipe I will tell you a bit more hoping it may interest you and entertain you too. That's my style and I'm hoping you continue to check out my page frequently.
Special Thanks, M.j.
Here goes:
While I'm on a role I thought I'd share with you another recipe that I've been dying to try. Now to get with it and go to the grocery store and purchase the ingredients for tonight's dinner. Photo's to follow tonight! Happy Cooking!
When it's a family or special recipe I will tell you a bit more hoping it may interest you and entertain you too. That's my style and I'm hoping you continue to check out my page frequently.
Special Thanks, M.j.
Here goes:
While I'm on a role I thought I'd share with you another recipe that I've been dying to try. Now to get with it and go to the grocery store and purchase the ingredients for tonight's dinner. Photo's to follow tonight! Happy Cooking!
Ingredients
Two 8.5-to-8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice
1 tablespoon canola oil
8 ounces fresh green beans, trimmed and halved on the diagonal
1 large white onion, thinly sliced
1 large red bell pepper, thinly sliced
Kosher salt
3/4 cup low-sodium chicken broth
10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)
3/4 teaspoon ground cinnamon(I used1/2 tsp.)
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons toasted pine nuts
Two 8.5-to-8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice
1 tablespoon canola oil
8 ounces fresh green beans, trimmed and halved on the diagonal
1 large white onion, thinly sliced
1 large red bell pepper, thinly sliced
Kosher salt
3/4 cup low-sodium chicken broth
10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)
3/4 teaspoon ground cinnamon(I used1/2 tsp.)
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons toasted pine nuts
Directions:
Prepare the rice according to package directions. Set aside.
Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.
Transfer to a platter, sprinkle with the parsley and pine nuts and serve.
Note: The pine nuts are in there but after 2 attempts to toast them(burned them twice) I was really careful with the last ones so they are very light. Pine nuts are sooooo costly and boy did I hate to throw them away but they looked and tasted burnt. Live and learn!
Prepare the rice according to package directions. Set aside.
Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.
Transfer to a platter, sprinkle with the parsley and pine nuts and serve.
Note: The pine nuts are in there but after 2 attempts to toast them(burned them twice) I was really careful with the last ones so they are very light. Pine nuts are sooooo costly and boy did I hate to throw them away but they looked and tasted burnt. Live and learn!
