45 minutes
Preparation time
Course Type: Healthy Options, Gluten Free Dishes, Heart Healthy Dishes, Tomatoes, Cucumbers,
Chicken and Rice Bowl
This rice salad is made with wild rice, a non-glutinous rice variety, and vegetables that are then lightly coated in vinaigrette. Serve with legumes and grilled chicken for a balanced, fresh, and delicious meal.
This recipe contains:
Cherubs®
Mini Cucumbers
Ingredients:
1/2 cup NatureSweet® Mini Cucumbers
1 cup Cherubs®
1 1/2 cup wild rice
3 cups water
salt and pepper
1 tablespoon apple cider vinegar
1 tablespoon lime juice
1 teaspoon ginger
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 cup olive oil
1/2 cup black beans
1/2 cup chickpeas
2 cups chicken breast
1/4 cup Kalamata olives
1/4 cup cilantro
aged cheese for garnish
Instructions:
On a chopping board, slice NatureSweet® Mini Cucumbers and cut Cherubs® in half.
In a pot, add rice and water and bring to a boil. Add salt, lower heat, and cover. Cook for about 20 minutes or until there is almost no liquid. Remove from heat and let cool.
Meanwhile, prepare the vinaigrette: In a bowl, combine vinegar, lime juice, grated ginger, cumin, garlic powder, salt, and pepper. Pour in olive oil little by little in an even stream until an emulsion is obtained, add cilantro and set aside.
In a bowl, combine rice, black beans, chickpeas, NatureSweet® Mini Cucumbers, Cherubs®, grilled chicken, Kalamata olives, cilantro, and aged cheese.
Serve salad in a regular bowl or a semi-shallow bowl and drizzle with vinaigrette.
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