Archive for October, 2010

Quick and Easy Chicken Rice Dish – and It’s Perfect for Diabetics, Too!

We are all busy, especially at this time of the year.  However, we still need to feed our families nutrious meals, usually in a hurry.  If you follow my articles, you know I believe in family dinner times and cutting back on the trips through the fast food drive-thru lanes.  This Quick and Easy Chicken Rice Dish is the perfect recipe for busy family nights.  It is table ready in less than 30 minutes but the best part is that it is a light, healthy dish.  This one quick dish has meat, grains, vegetables, and fruit juice all in one dish.  Add a salad, a prepackaged one from the grocery store is fine, and you have a decent and tasty meal for your family. 

QUICK AND EASY CHICKEN RICE DISH

This recipe is perfect when you need to get a meal on the table quickly.  Table ready in 30 minutes is hard to beat!

2 cups water

2 cups fresh asparagus cut in 1-inch pieces

1 pkg (6 oz size) long grain and wild rice mix

1/4 cup butter, divided

3/4 lb boneless, skinless chicken breasts, cut into strips

1 tsp minced garlic

1/4 tsp salt

1 med carrot, shredded

2 tbsp lemon juice

1/2 tsp grated lemon peel, optional

In a large saucepan, combine the water, asparagus, rice mix with contents of seasoning packet, and 2 tablespoons of the butter.  Bring to a boil; reduce heat.  Cover and simmer for 10-15 minutes until the water is absorbed.

While about mixture simmers, in a large skillet, saute the chicken, garlic, and salt in remaining butter until the juices run clear.  Add the carrot, lemon juice, and the lemon peel if desired.  Cook and stir the mixture for a couple of minutes, until heated through.  Stir into the rice mixture.  Ready to serve!

Yield:  4 servings at 247 calories, 29 g carbs, and 20 g protein each.

 Enjoy! 

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them.


Article from articlesbase.com

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Ingredients for the Coconut Rice Recipe (Nasi Lemak Recipe):

2 cups (400g/13 oz.) long grain white rice
1 pandan leaf, tied in a knot (See Note)
3/4 cup (185ml/6 fl oz.) coconut cream

Directions for the Coconut Rice Recipe (Nasi Lemak Recipe):

1.    Rinse the rice under running water until the water runs clear, then transfer to a large bowl, and cover with 1 litre (32 fl oz.) cold water. Set aside to soak for 30 minutes and then drain well.
2.     Bring 3 cups (750ml/24 fl oz.) water to the boil. Add the rice, pandan leaf and salt to taste. Reduce the heat and cook, covered, for 12 minutes, or until the rice is just cooked and tender.
3.    Remove the rice from the heat and add the coconut cream. Stir a bit gently to avoid breaking the grains of the rice. Cover the pan and set aside for 10 minutes or until the rice has absorbed the coconut cream. Lift out the pandan leaf and discard before serving.

Nutritional Value for the Coconut Rice Recipe (Nasi Lemak Recipe):

Protein 5g;
Fat 6.5g;
Carbohydrate 54g;
Fibre 2g;
Cholesterol 0mh;
Energy 1240kj (295cal)

Note for the Coconut Rice Recipe (Nasi Lemak Recipe):

Pandan leaves, also known as pandanus or screw pine leaves, are used to wrap and flavour food. They are available in Asian grocery stores. Tying the leaf in a knot will make it easier to handle, but will also break the leaf and release the flavour. The coconut is soothing for the palate and this rice is ideal for serving with spicy Malaysian and Indonesian food.

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations it is recommended to visit: http://rotisseriechickenrecipe.info/

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in this article make all the urls (links) active.

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