2 1/2 cups
red wine vinegar
extra virgin olive oil
1. Place the water in a medium saucepan with a pinch of salt and bring it to a boil. Add the rice, adjust the heat so that the water is simmering, cover and cook until the rice is tender and the water is absorbed, about 30 to 40 minutes. Let cool.
2. Meanwhile, slice the chicken and set aside.
3. In a large bowl, whisk the vinegar, olive oil, salt and pepper together. Add the rice and toss to combine. Add the chicken, half of the apricots and spinach and toss again. Taste and adjust the seasoning.
(This can be made in advance and stored in the refrigerator for up to 2 days. If so, you may want to refresh it with a drizzle of oil and vinegar.)
4. Transfer the rice mixture to a serving platter or individual plates and garnish with the remaining apricots and walnuts. Serve at room temperature.
Serving Size: 1 cup of rice with chicken
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin