Ingredient:
1 tbsp olive oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 1/2 cups basmati rice
3/4 tsp salt
1/2 tsp ground turmeric
2 1/4 cups Progresso chicken broth (from 32-oz carton)
Toppings
2 cups shredded cooked chicken
1 1/2 cups thinly sliced red cabbage
16 cherry tomatoes, halved
1 cup hummus
2 jarred roasted red bell peppers, sliced
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts
1/2 cup Annie’s Organic goddess dressing
4 pita rounds, cut in half crosswise
Method:
In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook and stir about 3 minutes or until softened. Add rice; cook and stir about 2 minutes or until edges of rice are translucent. Stir in salt and turmeric. Add broth; heat to boiling. Reduce heat to low; cover and simmer about 16 minutes or until rice is done. Let stand covered 5 minutes.
Divide rice among 4 bowls. Top with chicken, cabbage, tomatoes, hummus, peppers, feta cheese and pine nuts. Drizzle each with 2 tablespoons dressing. Serve each bowl with 2 pieces of pita (or one whole pita).
1 tbsp olive oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 1/2 cups basmati rice
3/4 tsp salt
1/2 tsp ground turmeric
2 1/4 cups Progresso chicken broth (from 32-oz carton)
Toppings
2 cups shredded cooked chicken
1 1/2 cups thinly sliced red cabbage
16 cherry tomatoes, halved
1 cup hummus
2 jarred roasted red bell peppers, sliced
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts
1/2 cup Annie’s Organic goddess dressing
4 pita rounds, cut in half crosswise
Method:
In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook and stir about 3 minutes or until softened. Add rice; cook and stir about 2 minutes or until edges of rice are translucent. Stir in salt and turmeric. Add broth; heat to boiling. Reduce heat to low; cover and simmer about 16 minutes or until rice is done. Let stand covered 5 minutes.
Divide rice among 4 bowls. Top with chicken, cabbage, tomatoes, hummus, peppers, feta cheese and pine nuts. Drizzle each with 2 tablespoons dressing. Serve each bowl with 2 pieces of pita (or one whole pita).
