Brown Rice and Chicken Stir Fry

Holly Pinafore is back in the kitchen, this time making light and healthy brown rice and chicken stir cry with lemon pesto and almonds.

INGREDIENTS:

2 tablespoons olive oil
2 garlic cloves, chopped
1 yellow or white onion, chopped
salt and pepper
4 cups cooked brown rice (any kind of brown rice or brown rice couscous)
1 jar store-bought pesto sauce
juice of one large lemon
1/2 cup slivered almonds
pre-cooked grilled chicken (could be leftover chicken or store-bought and cooked)
1 jar of marinated artichokes
any colorful veggies, including carrots, broccoli, cauliflower, etc...
dried cranberries
METHOD:

Drizzle olive oil into a shallow frying pan. Add the garlic and watch it sizzle. Don't burn it.

Caramelize the chopped onions in the pan. Add some salt and pepper.

Next, add the slivered almonds so they toast nicely and take on the delicious flavors of the garlic and onion.

In a separate bowl, I whisk together the store-bought pesto sauce with the lemon juice and a little more salt and pepper if necessary. Pour some of this mixture into the frying pan and allow it to spread across the pan. At this point you could throw in your artichoke hearts and allow them to sizzle in the pesto, or wait until the end to add them with your pre-cooked chicken.

Fold in the rice and add the rest of the pesto mixture.

Add your cooked chicken to the dish (tofu or shrimp would be delicious as well!)

Make the dish colorful by adding broccoli, cauliflower, carrots, red peppers or whatever you like.
Sprinkle on some toasted slivered almonds and some dried cranberries, which go really well with the tanginess of the lemon juice and the saltiness of the pesto sauce. Sounds like an odd combo, but tastes really delicious. But you could leave the cranberries out if you want.

Garnish with lemon slices and fresh herbs if you have them.