Hi...
I made this up this morning for our dinner tonight...and I just had to sneak a little taste! It is going to be great! This makes a great meal for those hot summer nights (which we have a lot of here in south florida!). It is a really pretty and colorful salad too and would be great for a picnic or a potluck dinner. You can make it early in the morning and then just serve it up at dinner time....This is also a great recipe to use up any leftover chicken that you might have.
Enjoy!
hugs,
peg
Italian Peasant Salad
1 pkg. Rice a roni chicken flavor (6.9 oz)
2 T. vegetable oil
1 can cannellini beans, great northern beans or navy beans, rinsed and drained
(16 oz)
2 cups chopped cooked chicken
2 medium tomatoes, chopped
1 cup frozen or canned peas, drained
1/2 cup Italian salad dressing
1 t. dried basil or 1/2 t. dried rosemary leaves, crushed
In large skillet over medium heat, sauté rice-vermicelli mix with oil until
vermicelli is golden brown. Slowly stir in 2 1/2 cups water and Special
Seasonings. Bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes
or until rice is tender. Cool 10 minutes. In large bowl, combine rice mixture,
beans, chicken, tomatoes, peas, Italian dressing and basil. Cover; chill 1 hour
before serving. Makes 6 servings.
Source: Unknown
Recipe source: Recipe Favorites yahoo group, submitted by L. Cloutier
I made this up this morning for our dinner tonight...and I just had to sneak a little taste! It is going to be great! This makes a great meal for those hot summer nights (which we have a lot of here in south florida!). It is a really pretty and colorful salad too and would be great for a picnic or a potluck dinner. You can make it early in the morning and then just serve it up at dinner time....This is also a great recipe to use up any leftover chicken that you might have.
Enjoy!
hugs,
peg
Italian Peasant Salad
1 pkg. Rice a roni chicken flavor (6.9 oz)
2 T. vegetable oil
1 can cannellini beans, great northern beans or navy beans, rinsed and drained
(16 oz)
2 cups chopped cooked chicken
2 medium tomatoes, chopped
1 cup frozen or canned peas, drained
1/2 cup Italian salad dressing
1 t. dried basil or 1/2 t. dried rosemary leaves, crushed
In large skillet over medium heat, sauté rice-vermicelli mix with oil until
vermicelli is golden brown. Slowly stir in 2 1/2 cups water and Special
Seasonings. Bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes
or until rice is tender. Cool 10 minutes. In large bowl, combine rice mixture,
beans, chicken, tomatoes, peas, Italian dressing and basil. Cover; chill 1 hour
before serving. Makes 6 servings.
Source: Unknown
Recipe source: Recipe Favorites yahoo group, submitted by L. Cloutier