Chicken, Avocado, and Brown Rice Salad: Your New Baby and You (0-6 Months)

Preparation Time 10 Minutes Plus Chilling | Cooking Time 30-35 Minutes | Serves 2-4 Adult

Eating a combination of protein and whole grains at mealtimes is a good way to satisfy hunger pangs and boost energy levels. I love the nuttiness of brown rice in this salad, but you could also use the wonderful quinoa grain from Peru. Cook according to the package directions.

Ingredients:
• 8 cups vegetable stock
• 1¼ cups brown rice
• ¼ cup olive oil
• 2 tbsp lemon juice
• Salt and pepper
• 1 bunch of scallions, thinly sliced
• 6 tbsp pine nuts, toasted
• Handful of fresh cilantro, coarsely chopped
• 1 avocado, skin and pit removed, then thinly sliced
• 2 cooked chicken breasts, thinly sliced

Preparation:
1. Bring the stock to a boil in a large saucepan. Add the rice and stir. Bring back to a boil, then reduce the heat, cover, and cook until the rice is tender and has absorbed all the liquid, 30–35 minutes. Let cool, then keep refrigerated until needed (the rice can be cooked up to 24 hours in advance).

2. When ready to serve, whisk together the olive oil and lemon juice with salt and pepper to taste. Stir this dressing into the rice along with the scallions, pine nuts, and cilantro. Top the salad with the avocado and chicken, and serve.

This recipe was published in 'First Meals & More Your Questions Answered With 50 all-new “recipes to the rescue” by Annabel Karmel - p20'.