This is exciting my first entry. Rodger and I have been trying to eat more "whole foods" to stave off the disastrous effects of aging and I ran across this recipe on Becca's blog. Her mother in law is a really health food nut and I usually am scared away by those kinds of things but I tried this and it is delicious. I even tried it out on some teenagers and 2 out of 3 loved it. The third one doesn't really count because it is Emily and she shies away from anything that resembles salad so. . . .
That Dang Good Rice Dish
with peppers, asparagus, almonds, green onions, and avocado(perfect for spring and summer when a lot of this stuff is in season and even local)
2 small boxes of Uncle Ben's Wild Grain Rice (I have never used this, I have used wild rice from Costco, and short brown organic brown rice. Both ways works)
2-3 chicken breasts cooked and chopped up
4 green onions chopped up (use the whole thing)
3 peppers (red, yellow, orange) (I've of course used any combo of these, Reams seems to always have them on sale. They add color and a good crunch)
1 bundle of asparagus steamed (not to much though) and cut up
1 cup almonds chopped
2 avocados
the dressing
1 Tbl Garlic
1 Tbl Dijon Mustard
1/2 tsp sugar, salt, and pepper
1/3 cup olive oil
1/3 cup season rice vinegar
juice from one lemon
(make a little extra dressing, perhaps 1 1/2 times it because there is so much salad. or just be generous when measuring. you'll be happy you did) {note from Jeanne I put all this stuff in my blender and just let it mix up. It was delicious even a few days later we are enjoying it. The great colors fade a little but the flavor increases with age.}
mix dressing in with the salad and put avocados on top at the end.
2-3 chicken breasts cooked and chopped up
4 green onions chopped up (use the whole thing)
3 peppers (red, yellow, orange) (I've of course used any combo of these, Reams seems to always have them on sale. They add color and a good crunch)
1 bundle of asparagus steamed (not to much though) and cut up
1 cup almonds chopped
2 avocados
the dressing
1 Tbl Garlic
1 Tbl Dijon Mustard
1/2 tsp sugar, salt, and pepper
1/3 cup olive oil
1/3 cup season rice vinegar
juice from one lemon
(make a little extra dressing, perhaps 1 1/2 times it because there is so much salad. or just be generous when measuring. you'll be happy you did) {note from Jeanne I put all this stuff in my blender and just let it mix up. It was delicious even a few days later we are enjoying it. The great colors fade a little but the flavor increases with age.}
mix dressing in with the salad and put avocados on top at the end.
