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Continued: Recipes: Millet, farro and puffed rice

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  • Last update: July 31, 2013 - 2:22 PM

• 3 tbsp. lime juice

• 3 c. puffed brown rice cereal

• 1/2 c. chopped fresh cilantro

Directions

Put the oil into a medium skillet over medium-high heat. When it’s hot, add the chicken; sprinkle with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 5 to 10 minutes. Add the shredded coconut and curry powder. Cook, stirring to coat chicken, until curry is fragrant and coconut lightly toasted, a minute or two. Transfer to a large serving bowl; let cool for a few minutes.

Add the remaining ingredients to the bowl (chickpeas, carrot, cucumber, tomato, green onions, coconut milk, lime juice, rice cereal and cilantro); toss well to combine. Taste and adjust the seasoning, and let the salad sit for a few minutes (no more than 10 minutes) before serving.

Nutrition information per each of 6 servings:

Calories 335 Fat 20 g Sodium 60 mg

Carbohydrates 20 g Saturated fat 10 g Calcium 58 mg

Protein 20 g Cholesterol 46 mg Dietary fiber 5 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 2 lean meat, 3 fat.



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