Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 6.69 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1 1/3 cups Woolworths brown medium grain rice
- 2 cups chicken stock
- 360grams chicken breast fillets
- 2 bunches asparagus, trimmed
- 1 lemon, juiced (2 tbs)
- 1/4 cup extra virgin olive oil
- 1tablespoons wholegrain mustard
- 100grams snow peas, trimmed, thinly sliced
- 3 spring onions, thinly sliced
- 1/4 bunch continental parsley, leaves picked, chopped
- 1/4 cup pine nuts, toasted
Nutrition per serving
2240kJ
Protein
30.0grams
Sugars
4.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A vibrant brown rice salad with succulent poached chicken, veggies and pine nuts. Follow this easy recipe for a satisfying dinner or lunch packed with flavour.
Method
Step 1 of 4
Cook rice according to packet instructions, following absorption method. Cool for 15 minutes.
Step 2 of 4
Meanwhile, place stock and chicken in a medium saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Remove from heat. Stand for 15 minutes or until cool enough to handle. Strain chicken, discarding stock. Using 2 forks, roughly shred chicken.
Step 3 of 4
Cook asparagus in a saucepan of boiling water for 1 minute or until just tender. Drain. Refresh under cold water. Drain.
Step 4 of 4
Whisk juice, oil and mustard in a large bowl. Season. Add rice, chicken, asparagus, snow peas, onion and parsley and toss to combine. Serve sprinkled with pine nuts.
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