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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients: 1 Cup(s) Uncooked Brown Rice 2 Cup(s) Broccoli Flowerets 1/4 Cup(s) Olive Oil 1/2 Teaspoon(s) Lemon Zest 2 Tablespoon(s) Fresh Lemon Juice 1 Tablespoon(s) Soy Sauce 1 Teaspoon(s) Grated, Pared Fresh Ginger 1 Centiliter(s) Garlic, crushed 1 Cup(s) Shredded Cooked Chicken 1 Cup(s) Chopped Dry-Roasted Peanuts 1/4 Cup(s) Sliced Green Onions |
Directions: Cook brown rice without salt, following package directions. Cool.
Cook broccoli in vegetable steamer over simmering water in covered
saucepan until tender-crisp, about 5 minutes. Drain; rinse well with cold
water to stop cooking; drain well.
Whisk together oil, lemon zest, lemon juice, soy sauce, ginger, and garlic
in a large bowl. Add rice, broccoli, chicken, and peanuts; toss gently to
blend. Sprinkle with green onion. Serve at room temperature.
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Jeanne's vegetarian red beans and rice |
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