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Receta MANGO AND CHICKEN WITH WILD RICE
by Wendy Saxena-Smith

MANGO AND CHICKEN WITH WILD RICE

Clean Diet week 1, day 2 lunch

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
  Raciónes: 2

Ingredientes

  • 1/3 cup wild rice
  • ½ cup brown basmati rice
  • coconut oil
  • 2 small boneless skinless chicken breasts, cubed
  • 1 small onion, diced
  • ½ mango, diced
  • juice of half a lemon
  • 1 tablespoon rice vinegar
  • 1 tablespoon coconut nectar
  • salt and pepper to taste
  • generous pinch hot pepper flakes
  • ¼ cup fresh parsley, chopped

Direcciones

  1. Directions: Soak the wild rice in cold water for an hour prior to cooking. Rinse wild rice and basmati rice, add to saucepan with 2 cups of water and ½ teaspoon salt. Bring to a boil then reduce heat and simmer for 50 minutes or until all water has evaporated. Meanwhile, coat a skillet with coconut oil and heat over medium-high heat. When pan is hot, add chicken, sprinkle with salt and pepper and cook for 5 minutes, then turn each piece to cook the other side. Add onion, cook for 2-3 minutes, until golden, then add mango, lemon juice, vinegar, hot pepper flakes and coconut nectar. Toss in rice and parsley. Stir and serve immediately.