Page 5 of 5 Previous

Continued: Recipes: Millet, farro and puffed rice

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

• 3 tbsp. lime juice

• 3 c. puffed brown rice cereal

• 1/2 c. chopped fresh cilantro


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.

  • related content

  • A dish of cooked millet with corn, mango and shrimp.

  • A dish of cooked farro with tuna and anchovies.

  • A dish of puffed rice with chicken and chickpeas.

  • get related content delivered to your inbox

  • manage my email subscriptions


Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters