WARM ASPARAGUS, CHICKEN AND PORTOBELLO RICE SALAD

Warm Asparagus, Chicken and Portobello Rice Salad image

Provided by Marian Burros

Time 1h20m

Yield 2 servings

Number Of Ingredients 13

Ingredients

3/4 cup long-grain rice
10 ounces skinless, boneless chicken breast
1 pound asparagus
6 ounces portobello mushrooms
12 medium Greek, Italian or French black olives
1 small red onion to yield 1/4 cup finely chopped
1 large clove garlic
1 sprig fresh oregano to yield 1 tablespoon chopped
1 tablespoon olive oil
1/4 cup balsamic vinegar
1/8 teaspoon salt
Freshly ground black pepper
2 slices crusty country bread

Steps:

Combine rice and 1 1/2 cups water in heavy-bottomed pot. Bring to boil, reduce heat to simmer, cover, and cook for 17 minutes.
Prepare stove-top grill, and cook the chicken, browning on both sides, for 7 to 10 minutes.
Break asparagus at the point where tough stem meets the tender part. Wash, then steam tender asparagus parts over hot water 5 to 7 minutes, depending on thickness.
Wash, trim and slice mushrooms; as soon as chicken is cooked, grill the mushrooms on both sides until they are soft, 5 minutes.
Pit olives, and mince onion and garlic. Wash, dry and chop oregano.
Whisk together the oil and vinegar in a serving bowl; stir in the olives, onion, garlic and oregano.
Add mushrooms to bowl. And when chicken is cooked, cut it into julienne strips and add it to the bowl.
When asparagus is cooked, drain and cut into one-inch lengths. Add to serving bowl.
When rice is cooked, add to bowl and mix ingredients well. Season with salt and pepper. Serve with crusty country bread.

Nutrition Facts : @context http, Calories 774, UnsaturatedFat 17 grams, Carbohydrate 94 grams, Fat 24 grams, Fiber 10 grams, Protein 46 grams, SaturatedFat 6 grams, Sodium 549 milligrams, Sugar 15 grams, TransFat 0 grams