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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • To serve, divide spinach among serving plates. Spoon rice mixture onto spinach. Top with avocado and drizzle with the reserved dressing.

Nutrition Facts

393 calories; 12 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 30 mg cholesterol; 658 mg sodium. 546 mg potassium; 56 g carbohydrates; 7 g fiber; 16 g sugar; 19 g protein; 0 g trans fatty acid; 3839 IU vitamin a; 57 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 185 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 3 mg iron;

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