WHAT YOU'LL NEED
Step 1: Cook rice according to package directions. Let cool completely.
Step 2: Meanwhile, in large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; sauté zucchini, garlic, salt and pepper for 4 or 5 minutes or until tender-crisp.
Step 3: Whisk together remaining oil, vinegar, mustard and honey until smooth; add to skillet along with rice. Cook, stirring, for 2 or 3 minutes or until rice is heated through. Stir in chicken (if using), pistachios, cranberries and baby spinach. Serve warm.
- For a quick dinner solution, substitute prepared balsamic vinaigrette for the dressing.
- Garnish this dish with crumbled goat cheese, if desired.
- You can use any combination of dried fruit and nuts that are on hand: try currants, raisins, almonds or walnuts.
- Add cubed, cooked chicken, if desired.
Per 1/4 recipe
- Calories 450
- Fat 21g
- Cholesterol 0mg
- Sodium 830mg
- Carbohydrate 55g
- Fibre 4g
- Sugars 10g
- Protein 9g
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