rice, brown, cooked
1/4 cup plus 2 tablespoons
olive oil, divided
chicken breasts, boneless and skinless
rainbow chard, with stems, chopped
red pepper, chopped
orange pepper, chopped
yellow pepper, chopped
carrots, peeled and grated
In a large stockpot, combine 1 ½ cups water with the brown rice and bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook for 20 to 30 minutes, or until the rice is tender.
In a medium bowl, mix ¼ cup of the olive oil with the lime zest, lime juice, and sea salt. Add the chicken, cover, and marinate in the refrigerator for 30 minutes.
In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the chicken and cook for 8 minutes, or until golden brown.
Let cool, then dice into small pieces and place in a small serving bowl. In a large bowl, combine all of the vegetables.
Soak rice paper in hot water as directed on package. Lay out on the plate. In the center of each paper, put 1 teaspoon hoisin sauce, 1 tablespoon rice, 1 teaspoon chicken, 3 tablespoons vegetable confetti, and 1 teaspoon peanuts (optional).
Fold 2 sides into the center, then roll tightly from one end to the other, being careful not to rip the rice paper.
Use your favorite vegetables.
Vegetable Confetti Spring Rolls
Amount Per Serving (1 roll eachg)
Calories from Fat 108
% Daily Value*
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Total Carbohydrates 19g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.