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Ingredientes
- Kidney Bean Salad (Osborne) see recipe
- 3 c. cooked rice brown or possibly rice
- cumin seed
- orange zest
- minced fresh cilantro garnish
- 2 lrg oranges peeled and sliced
- Grilled Lemon-Peanut Butter Chicken
- (Osborne) see recipe
Direcciones
- Mix the kidney beans with the dressing and store in the refrigerator for about 1 hour. Assemble for service on lettuce leaves.
- Meanwhile, steam the rice mixed with a healthy pinch each of cumin seed and orange zest. Top with fresh cilantro; stir. Arrange on a plate, ring with orange slices. Garnish with more cilantro, if you like.
- Grill the chicken. Serve with extra sauce.
- NOTES : This is a treat-yourself meal. The chicken dish - all by itself has higher fat than we would like; from it's extra virgin olive oil and nuts. Roasted Peanut Butter is better than alleve for what ails me!-)
- I recommend the kidney bean salad for people like Bob whose idea of a salad starts with beans.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 2 servings | |
| Calories 386 | |
| Calories from Fat 23 | 6% |
| Total Fat 2.79g | 3% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 367mg | 10% |
| Total Carbs 82.26g | 22% |
| Dietary Fiber 8.0g | 27% |
| Sugars 13.4g | 9% |
| Protein 8.76g | 14% |
