2 tablespoons red wine vinegar
1 teaspoon ground ginger
1 teaspoon Dijon mustard
2 green onions, finely chopped
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup extra-virgin olive oil
In small bowl, whisk together vinegar, ginger, mustard, green onions, salt and pepper. While whisking, gradually add oil until well blended.
1 1/2 cups quartered artichoke hearts in water (can or jar)
2 cups cold cooked brown rice
2 cups coarsely chopped, cooked chicken breast meat
2 tablespoons barbecue sauce
1 cup chopped red bell pepper
1 green onion, chopped
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
Drain, rinse and dry artichoke hearts. Combine with rice, prepared chicken, bbq sauce, bell pepper, green onions and parsley. In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, bell pepper, green onions and parsley. Stir gently to combine. Fold in the dressing, salt and pepper. Stir. Serve cold or room temperature. Cover and store in refrigerator.
This recipe is shared April 19-23, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR
and AM 1320 WNGO. Ro's recipes
are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: http://www.banksmarket.com
