Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

Gallery

Recipe Summary test

prep:
15 mins
cook:
45 mins
stand:
15 mins
total:
75 mins
Servings:
4
Yield:
1 cup spinach, 1 1/4 cups rice mixture, and 1/4 of an avocado each
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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; fat 12g; cholesterol 30mg; saturated fat 2g; carbohydrates 56g; mono fat 7g; poly fat 3g; insoluble fiber 7g; sugars 16g; protein 19g; vitamin a 3838.6IU; vitamin c 56.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 8.1mg; vitamin b6 0.6mg; folate 185.5mcg; vitamin b12 0.1mcg; sodium 658mg; potassium 546mg; calcium 101mg; iron 3.2mg.
Advertisement