(Photo: Randy Mayor; Styling: Cindy Barr)
Yesterday I made another fantastic and easy recipe from Cooking Light. It is Sesame Brown Rice Salad w/ Shredded Chicken and Peanuts.
I used some frozen pre-cooked natural chicken that I purchased from Costco, so it was super fast to just defrost the chicken in the microwave. But this would be a great recipe to use left over chicken in.
One thing I wish I had done was to double it, or even triple the recipe. Joe and I shared the rest for dinner tonight, and it tasted even better the second night, after the flavors had a chance to blend together.
One tip from the magazine article was to cook the brown rice in plenty of water (or broth), and this prevents it from becoming sticky. I also noticed the more water I cook it in, the “softer” the rice becomes. I use Lundberg Long Grain Brown Organic rice, and if I don’t cook it in double the amount of liquid, it stays really hard and firm. We like softer rice, so just adding extra liquid to the rice does the trick.
Happy Eating. 🙂