Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14.5 oz) can Hy-Vee reduced-sodium chicken broth | ||
| 1 ½ c. Hy-Vee apple juice | ||
| 2 (6.2 oz each) boxes fast-cooking long grain and wild rice | ||
| 1 (12 oz) bag frozen Hy-Vee steam quick broccoli | ||
| 3 tbsp. Hy-Vee butter | ||
| 1 medium yellow bell pepper, seeded and chopped | ||
| ½ c. sliced green onions | ||
| 2 cloves garlic, minced | ||
| 1 tsp. lemon zest | ||
| 1 tsp. Hy-Vee dried basil | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 1 Hy-Vee rotisserie chicken, skin removed, deboned and chopped | ||
| ¼ c. toasted pine nuts |
Directions
- In a large saucepan, combine broth, apple juice and rice. (Discard seasoning packets) Bring to a boil; reduce heat and simmer, covered, for 5 minutes. Remove from heat and set aside 5 to 10 minutes or until liquid is absorbed.
- Meanwhile, cook broccoli in microwave according to package instructions. Set aside.
- In a large skillet, melt butter over medium-high heat. Sauté bell pepper, green onion and garlic until tender, about 3 to 5 minutes. Stir in lemon zest, basil and black pepper. Add rice, broccoli, chicken and pine nuts; heat through.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 35mg
- Sodium: 750mg
- Total Carbohydrates: 36g
- Protein: 14g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 60%
0%
Iron 15%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Spring 2012.