|Pecan Crusted Chicken, Harvest Rice Pilaf, Tropical Salsa|
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.
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.