Mediterranean Chicken-and-Brown Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 teaspoons olive oil |
1 cup coarsely chopped onion |
1 cup uncooked long-grain brown rice |
1 cup water |
1 (10 1/2-ounce) can low-salt chicken broth |
2 cups coarsely chopped plum tomato |
1 3/4 cups cubed ready-to-eat roasted skinned, boned chicken breasts (about 2 breasts) |
1/2 cup chopped fresh basil |
1/4 cup chopped fresh oregano |
1/4 cup coarsely chopped ripe olives |
2 tablespoons white balsamic vinegar |
1/4 teaspoon salt |
1 (19-ounce) can chickpeas (garbanzo beans), drained |
2 garlic cloves, minced |
Directions:
1. Heat the olive oil in a large saucepan over medium-high heat. Add onion, and sauté for 3 minutes. Add rice, and sauté for 1 minute. Stir in the water and broth, and bring to a boil. Cover, reduce heat to medium-low, and cook for 45 minutes or until the liquid is absorbed. Spoon into a large bowl; fluff with a fork. Add tomato and remaining ingredients, and toss well. Serve at room temperature or chilled.
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