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- 2 cups water
- 1 teaspoon salt
- 1/2 cup wild rice, rinsed and drained
- 1/2 cup long grain brown rice
- 1/4 cup snipped fresh cilantro
- 1 teaspoon finely shredded lime peel
- 2 tablespoons lime juice
- 2 tablespoons honey
- 4 teaspoons canola oil or olive oil
- 1/4 - 1/2 teaspoon crushed red pepper
- 1/4 of a medium red onion, thinly sliced
- 1 cup shredded cooked chicken breast
- 2 largeoranges or 1 large grapefruit, peeled, seeded, and sectioned
- 4 cups packaged fresh baby spinach
- 1 mediumavocado, seeded, peeled, and thinly sliced
1. In a large saucepan bring the water and 1/2 teaspoon of the salt to boiling; stir in wild rice and brown rice. Return to boiling; reduce heat. Simmer, covered, about 45 minutes or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Place saucepan in a large bowl half-filled with ice water. Let stand about 10 minutes or until cool, stirring occasionally.
2. Meanwhile, for dressing, in a large bowl whisk together cilantro, lime peel, lime juice, honey, oil, crushed red pepper, and the remaining 1/2 teaspoon salt. Remove 2 tablespoons of the dressing and set aside until ready to serve. Add red onion to the remaining dressing in bowl; toss to coat. Add cooled rice and chicken; toss to coat. Gently stir in orange sections.
3. To serve, divide spinach among serving plates. Spoon rice mixture onto spinach. Top with avocado and drizzle with the reserved dressing.
- Servings Per Recipe 4,
- cal. (kcal) 393,
- Fat, total (g) 12,
- chol. (mg) 30,
- sat. fat (g) 2,
- carb. (g) 56,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 3,
- fiber (g) 7,
- sugar (g) 16,
- pro. (g) 19,
- vit. A (IU) 3839,
- vit. C (mg) 57,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 185,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 658,
- Potassium (mg) 546,
- calcium (mg) 101,
- iron (mg) 3,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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