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Categories:
cold water chicken broth skinless brown peeled carrot white wine vinegar olive oil mustard pecans cranberries red onion parsley kosher salt black pepper goat cheese
Viewed: 40 - Published at: 7 years agoIngredients
- 4 cups cold water
- 2 cups fat-free, lower-sodium chicken broth
- 3 (6-ounce) skinless, boneless chicken breast halves
- 1 cup brown and wild rice blend
- 1 cup chopped peeled carrot
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1/2 cup toasted chopped pecans
- 1/3 cup sweetened dried cranberries
- 1/4 cup chopped red onion
- 3 tablespoons chopped parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 ounces crumbled goat cheese
Method
- Place cold water, chicken broth, and chicken in a saucepan over high heat; bring to a simmer. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving cooking liquid; cool. Shred chicken. Increase heat to medium-high; bring cooking liquid to a boil. Add brown and wild rice blend to pan. Cover, reduce heat, and simmer 28 minutes. Add carrot to rice; cook 7 minutes or until rice is tender. Drain. Combine white wine vinegar, olive oil, and Dijon mustard. Toss dressing with rice mixture. Stir in shredded chicken, -pecans, cranberries, red -onion, parsley, kosher salt, and black pepper. Spoon 1 1/2 cups rice mixture into each of 6 bowls. Sprinkle evenly with crumbled goat cheese.
