Monday, May 17, 2010

Weekly Recipe

Crunch Chicken & Veggie Naked Spring Roll

1 tablespoon extra virgin oil (EVOO)
2 1/2 cups shredded white cabbage
1/4 cup shredded carrots
1/4 red bell pepper, chopped
1/2 rib celery, finely chopped
1/2 cup cooked brown rice (optional)
1/4 cup cooked rotisserie chicken, skin and bones discarded
4 fresh mint leaves, coarsely chopped

In a deep, medium skillet, heat the EVOO over medium-high heat.  Add the cabbage, carrots, bell pepper and celery and cook, stirring, until the vegetables have softened, about 5 minutes.  Add the brown rice, if using, and the chicken and cook until heated through, 1-2 minutes.  Stir in the mint and let cool!

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