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BROWN RICE, CHICKEN & BROCCOLI
SALAD
This salad may be served warm
or chilled.
Makes 8 servings
Preparation: 60-65 minutes, including
steaming time
Salad:
1
cup (250 mL) long grain
brown rice
1-1/2 cups (375 mL) chicken broth or
stock (nonfat, low salt)
12
ounces (375g/mL) boneless,
skinless chicken breast halves,
well trimmed
2
cloves garlic, peeled, finely
c h o p p e d
1/2
teaspoon (2 mL) kosher salt
1/4
teaspoon (1 mL) freshly ground
black pepper
1
teaspoon (5 mL) extra virgin
olive oil
1
large (about 1-1/2 pounds)
(750g) bunch of broccoli,
florets cut into 1-inch (2.5 cm)
pieces, stems reserved for
another use (may use broccoli
c r o w n s )
2
large celery stalks,
thinly sliced *
6
green onions, trimmed and
thinly sliced *
1
cup (250 mL) small cherry or
grape tomatoes (red or yellow),
washed and dried
Several sprigs of fresh thyme for
g a r n i s h
D r e s s i n g :
1
clove garlic, peeled
Zest of 1/2 lemon, bitter white pith
r e m o v e d
3
teaspoons (15 mL) fresh thyme
leaves (1-1/2 teaspoons/7 mL
d r i e d )
1
tablespoon (15 mL) Dijon-style
m u s t a r d
1/4
cup (50 mL) white balsamic or
white wine vinegar
2
tablespoons (25 mL) freshly
squeezed lemon juice
1/2
cup (125 mL)extra virgin
olive oil
1/4
cup (50 mL) chicken broth or
stock (nonfat, low salt)
1/2
teaspoon (2 mL) kosher salt
1/2
teaspoon (2 mL) freshly ground
black pepper
Fill the reservoir with water and
assemble the steamer. Rinse the rice
under running water until water runs
clear; drain well. Combine the rice and
chicken broth in the rice bowl; stir to
combine and spread the rice into an
even layer. Cover and steam for 35
m i n u t e s .
Combine the boneless chicken breasts
with the chopped garlic, kosher salt,
and olive oil. Arrange in the second
steamer tray. When the rice has
steamed for 35 minutes, add the
chicken to the steamer. Steam for 18 –
22 minutes, until the juices run clear
when tested with a knife and the internal
temperature measures 170º F when
tested with an instant read
thermometer. While the rice and chicken
steam, prepare the dressing.
In a Cuisinart
®
Blender or Cuisinart
Food Processor fitted with the metal
blade, process the garlic and lemon
zest to chop finely. Add the thyme,
mustard, vinegar and lemon juice, and
process to combine, about 10 – 15
seconds. Use a spatula to scrape the
blender jar or food processor work
bowl. With the machine running, add the
olive oil in a steady stream. Scrape the
jar or work bowl again. Add the salt and
pepper; process to combine. Remove
and reserve.
When the chicken is ready, remove from
the steamer and transfer to a plate. Add
the broccoli florets to the second
steamer tray. Steam with the rice for
another 3 – 5 minutes, until bright green
and crisp-tender. Turn off the steamer.
Remove the broccoli and refresh
immediately in iced water, then drain
thoroughly. Allow the rice to remain in
the steamer for an additional 10 minutes
to rest.
After 10 minutes, transfer the rice to a
large bowl and toss with half of the
prepared dressing. Cut the chicken into
bite-sized pieces. Add the chicken,
broccoli, celery, green onions and
tomatoes to the rice. Toss gently to
combine. Add more dressing as
needed. Garnish with a few sprigs of
fresh thyme and serve. To serve the
salad cold, complete as directed, but
reserve the broccoli and add just before
serving, to preserve its bright green
colour and crisp-tender texture.
*May be done with the slicing disc
(2 or 3 mm) of the Cuisinart
P r o c e s s o r .
Nutritional Analysis per serving :
Calories 330(45% from fat) • carbo. 27g •
protein 19g • fat 17g • sat. fat 3.g • chol. 33mg •
®
sodium 479mg • fiber 2g
®
F o o d
17
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