Romantic Rice Bowl
From Whole Foods MarketServes 2
It doesn't have to be Valentine's Day to share this "rice-bowl-built-for-two" from a large, decorative bowl with two pairs of chopsticks. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.
Ingredients
3/4 cup low-sodium chicken
broth
2/3 cup uncooked brown rice*
1/4 pound (2–3 pieces) frozen Nature’s Rancher Chicken Tenderloins
2 cups broccoli florets
2 carrots, thinly sliced
1/2 red bell pepper, stemmed, cored and thinly sliced
1/2 avocado, peeled, pitted and thinly sliced
1 sheet toasted sushi nori, cut or torn into small pieces
1/4 cup orange juice
1/2 tsp barley miso
2/3 cup uncooked brown rice*
1/4 pound (2–3 pieces) frozen Nature’s Rancher Chicken Tenderloins
2 cups broccoli florets
2 carrots, thinly sliced
1/2 red bell pepper, stemmed, cored and thinly sliced
1/2 avocado, peeled, pitted and thinly sliced
1 sheet toasted sushi nori, cut or torn into small pieces
1/4 cup orange juice
1/2 tsp barley miso
Method
Put broth, 2/3 cup water, rice and chicken into a medium pot and bring to a boil. Reduce heat to medium-low, cover and simmer until rice is almost tender, about 35 minutes. Scatter broccoli and carrots over the top, cover and continue to cook until vegetables are tender, 6 to 8 minutes more. Transfer broccoli and carrots to a plate, and then shred chicken, stirring it into the rice. Spoon rice and chicken into a large bowl and attractively arrange broccoli, carrots, peppers, avocado and nori on top. In a small bowl, whisk together orange juice and miso; drizzle over bowl, or serve on the side for dipping.
