Chicken and Brown Rice Salad

Cook Time: 1 hour
Prep Time: 10 minutes
Total Time: 3+ hours
Servings: 


Ingredients:
Salad

• 1 cup brown rice
• 1 qt (32 oz) reduced sodium chicken broth
• juice of 1/2 lemon
• 2 chicken breasts, cooked and cubed (or shredded)
• 1 bunch green onions, minced
• 6-8 oz snow peas, ends trimmed and cut into thirds
• 2 ripe avocados, chopped
• 1/2 cup pecan pieces or slivered almonds, toasted

Dressing

• 1/2 cup rice vinegar
• 1/3 cup vegetable oil
• 1 Tbsp Dijon Mustard
• 2 Large garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. sugar

Preparation:

Combine the rice, chicken broth and lemon juice in a saucepan.  Bring to a boil, then reduce heat, cover and simmer for one hour, or until rice is tender.  Drain off any remaining liquid.  Whisk together dressing ingredients while rice cooks.  

Add the chicken, green onions, snow peas, and dressing to the rice.  Chill for two hours or more.  Add avocados and toasted nuts just before serving.

I've had this twice now when i've gone over to my good friend Abby Ivory's and absolutely love it.  It is such a good salad, and could be served as a side dish or a main dish.

Found in the "Keeping Up Cookbook."

Thanksgiving Sweet Potatoes

I prefer these without the Pecans! :)

Ingredients:
Drain and Mash
2 29oz cans of yams
add
1/2 cup milk and 2 beaten eggs
add
1 c sugar
1/3 c melted butter (maybe a little less)
1 tsp vanilla
1 tsp salt

Put mixture in 9x13 glass casserole

Mix together
1 c shredded coconut
1 c crushed pecans
1 c brown sugar
1/3 c flour
1/3 cu melted butter

Sprinkle this mixture on top of yam mixture. Bake for 30 minutes at 325

I think that the smoother you can get the yams, the better they taste. I put mine in a blender and it got them really smooth.

Picture Couresy of Gourmet Kosher Cooking