Friday, March 30, 2007

I made my first main dish meal from the Low GI cookbook my sister-in-law gave us and we both loved it! I modified it a bit to suit our tastes and when we ate it I thought it was just okay but I had not let it sit long enough for the rice to soak up the broth. Here are the details:

2 teaspoons canola oil
2 stalks celery, chopped
2 cloves garlic, minced
1 onion, chopped
1 lb boneless, skinless chicken, cut into 1/2 inch cubes
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
2 cups chicken broth (low fat low sodium)
2 green bell peppers, steamed seeded and diced
1 can (28 oz) stewed tomatoes
1 can (15 oz) kidney beans, drained and rinsed
3/4 cup brown rice
1 bay leaf
1/4 cup chopped flat-leaf parsley

1. Heat the oil in a Dutch oven over medium-high heat. Add the celery, garlic, and onion and cook until the onion has softened, about 5 minutes. Add the chicken, thyme, oregano, chili powder, and the cayenne, if using, and cook, stirring, for 5 minutes.
2. Add the broth, bell peppers, tomatoes, beans, rice, and bay leaf and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for abotu 35 minutes, or until the rice is tender. Let the dish stand for 5 minutes. Remove the bay leaf and discard. Stir in the parsley before serving.

Jason does not like celery or beans so I left both out, and we did not have regular brown rice but we did have the instant version. I threw in the rice the last 12 minutes and it was just right. Also, I don't care for green bell peppers so we used a red and a yellow. Delicious! When I went back to get a second bowl a while later it was so much better because it had thickened up a lot. This is a green light recipe which as you can imagine means GO (weight loss, no worries, etc)

Recipe from "Living the g.i. Diet" by Rick Gallop, page 217

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