Brown Rice Salad with Cherries and Chicken, 7/8/14
Whole FoodsIngredients: 3/4 cup brown basmati rice, rinsed 1 1/2 teaspoon fine sea salt, divided 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 shallot, finely chopped 1/2 teaspoon freshly ground black pepper 1 pound cherries, pitted and quartered 1 pound prepared grilled or roasted chicken breast, diced (about 3 1/2 cups) 2 cucumbers, peeled and diced 1/2 small red onion, thinly sliced 1/2 cup pecan halves, toasted and chopped 1/2 cup finely sliced basil leaves Method: Bring 2 1/2 cups water to a boil in a small saucepan and stir in rice and 3/4 teaspoon of the salt. Bring back to a boil, stir again, cover and simmer until the rice is just tender but not mushy, about 40 minutes (not all the water will be absorbed). Drain rice and rinse briefly under cold water. Drain again.Meanwhile, in a large bowl, whisk together oil, vinegar, shallot, pepper and remaining 3/4 teaspoon salt. Add cherries, chicken, cucumbers and onion and toss. Add rice and pecans and toss again. Serve at room temperature garnished with basil.