6 ounces uncooked wild rice
1 tablespoon olive oil
1 pound, 3 ounces skinless boneless chicken breast, cubed
1 1/2 cups diced carrots
1 tablespoon dried rosemary leaves
1/3 cup + 2 teaspoons reduced calorie orange marmalade
1/4 cup Dijon mustard
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1. In a medium saucepan, bring 2 1/2 cups water to boil; stir in rice. Reduce heat to low; simmer, covered, about 45-50 minutes, or until rice is plump and tender. Set aside; keep warm.
2. Meanwhile, in a large nonstick skillet, heat oil; add chicken and carrots. Cook over medium-high heat, stirring frequently, 3-4 minutes; stir in rosemary. Cook 3-4 minutes, until chicken is cooked through.
3. Add marmalade, mustard, garlic and pepper to chicken mixture; cook, stirring frequently, 3 minutes, until heated through. Add rice; toss to mix well.
Yields: 6 Servings
Nutritional Analysis:
Per Serving: 270 Calories, 25 g Protein, 4 g Fat, 32 g Carbohydrate, 370 mg Sodium, 52 mg Cholesterol, 2 g Dietary Fiber.
