RadioBDC Logo
Do You | Spoon Listen Live
THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Sunday supper and more

Poached chicken and brown rice salad with lemon vinaigrette

(Karoline Boehm Goodnick for the boston globe)
January 25, 2012
Text size +
  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.

Serves 4 with leftovers

2  cups brown basmati rice, rinsed 

3  cups water 

 Salt and pepper, to taste 

1  package (10 ounces) frozen edamame, rinsed with hot water 

1/2  bunch scallions, thinly sliced 

5  cups chicken stock 

 Grated rind and juice of 3 lemons 

2  cloves garlic, finely chopped 

6  boneless, skinless chicken breast halves 

1  tablespoon Dijon mustard 

1/4  cup olive oil 

1. In a large flameproof casserole, combine the rice, water, and a generous pinch of salt. Bring to a boil over high heat. Cover with a lid, and lower the heat. Simmer for 25 minutes or until the rice is tender and has absorbed the liquid in the pan. Transfer rice to a large bowl, and fluff with a fork. Remove 1 1/2 cups rice for the soup.

2. Stir the edamame and scallions into the rice.

3. While the rice is cooking, in a large, deep skillet, combine chicken stock, rind and juice of 1 lemon, garlic, and salt. Bring liquid to a boil. Lower the heat, and add chicken. Simmer over low heat for 20 minutes or until a thermometer inserted into the thickest part of the breast reads 165 degrees.

4. Remove chicken from poaching liquid. Cool slightly, and slice thinly. Refrigerate poaching liquid and 2 chicken breasts for soup.

5. In a bowl, whisk the mustard, salt, pepper, and remaining grated rind and juice of 2 lemons. Slowly whisk in olive oil. Reserve a small amount of dressing to drizzle over chicken. Stir the remaining dressing into the brown rice mixture.

6. Divide rice among 4 shallow bowls. Top each bowl with chicken and a drizzle of vinaigrette. Karoline Boehm Goodnick

  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.