Italian Recipes
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| Ingredients |
| 1 |
Arborio rice |
2 cups |
| 2 |
Pine nuts |
1/3 cup |
| 3 |
Boneless chicken thighs |
1+ 1/2 pounds |
| 4 |
Garlic, minced |
2 cloves |
| 5 |
Red onion, chopped |
1/2 cup |
| 6 |
Wine vinegar |
5 tablespoons |
| 7 |
Lemon juice |
1 tablespoon |
| 8 |
Dijon mustard |
1 tablespoon |
| 9 |
Salt |
2 teaspoons |
| 10 |
Freshly ground black pepper |
1/4 teaspoon |
| 11 |
Olive oil |
8 tablespoons |
| 12 |
Asparagus, tough parts discarded and cut into 1/4-inch pieces |
1 pound |
| 13 |
Tomato, cut into 1/2-inch dice |
1 large |
| Method |
In a small frying pan, toast the pine nuts over moderately low heat, until
they are golden brown, for about 5 minutes. You can also toast it in oven
at 350 degrees f for 5 to 10 minutes.
In a bowl, mix in together the vinegar, garlic, lemon juice, mustard, salt
and 1/2 teaspoon of the pepper. Now whisk in the olive oil and mix well.
In a large pot of boiling, salted water, cook the rice until almost tender,
Now add the asparagus and cook until the rice and asparagus are both
done. Drain, rinse with cold water and rinse again. Transfer to a large bowl.
In the mean while, in a large frying pan, bring 1/4-inch of water to a simmer
over medium heat. Sprinkle the chicken with salt and pepper and add to the
pan. Cover, reduce the heat and simmer until cooked through, by turning
once. Remove the chicken, let it cool slightly and then cut into 1/2-inch
chunks. Add it to the rice and asparagus. Now add the tomatoes and onion
to the rice and toss the salad with the dressing we made previously. Add
pine nuts and serve.
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| Servings -4 |
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| Introduction
of the dish |
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The rice soaks up the dressing as the salad sits, so left
overs are good in this case.
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| Served
With... |
Any Italian dish
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