Monday, October 1, 2012

Harvest Rice Pilaf & Tropical Salsa

Yesterday ROCKED!  Yummy Dinner; Settlers of Catan with the kids; a drive through the mountins to see the leaves changing colors; a walk with my honney; did I mention a YUMMY DINNER?!?

Pecan Crusted Chicken, Harvest Rice Pilaf, Tropical Salsa
Last night's dinner is worth sharing.  Pecan Crusted Chicken on a bed of Harvest Rice Pilaf topped with a delectable Tropical Salsa.  Heaven in the mouth and funny enough pretty darn healthy.  To make it crazy healthy add a fresh green salad and you have all your food groups, whole grains, and a healthy dose of fiber.

Harvest Rice Pilaf
1 cup uncooked brown rice
2 cups low sodium chicken broth
3 oz dried cranberries
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 cup chopped celery
1/2 cup chopped pecans
3 green onions, sliced
1 Tablespoon parsley
2 Tablespoons balsamic vinager
1 Tablespoon oil
salt and pepper to taste

Combine brown rice and chicken broth in a medium sauce pan.  Bring to a boil.  Reduce heat, cover, and simmer for 25-30 minutes.  Allow to cool.

In a large skillet, saute cranberries, peppers, celery, nuts and onion.  When peppers brighten in color, remove from heat.  Set aside.

In a large skillet, heat 1 Tablespoon of oil.  Break apart any rice chunks.  Saute rice in heated oil for 3 minutes.  Add in the pepper mixture and stir to combine.  Serve warm.

Tropical Salsa
1 cup banana slices
2 cups chopped pineapple
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1 jalapeno pepper, seeded and chopped
3 Tablespoons cilantro
juice of 1 1/2 limes
1 Tablespoon brown sugar

Combine all ingredients in a bowl and mix well.  Allow to stand for 1 hour or more to mix flavors.

Tropical Salad The salad I intended to serve, but didn't.
1 mango, cubed (substitute canned peaches)
1/4 small red onion, thinly sliced
10 oz spinaich
1/2 cup diced red bell pepper
3 Tablspoons apricot (peach) preserves
2 Tablespoons cider vinegar
2 teaspoons olive oil
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

For dressing, combine all ingredients and whisk until blended.  Pour over salad.  Serve immediately.

Happy Eating

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