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© Meredith Corporation. All rights reserved. Used with permission.
(1 cup spinach, 1 1/4 cups rice mixture, and 1/4 of an avocado each)
In a large saucepan bring the water and 1/2 teaspoon of the salt to boiling; stir in wild rice and brown rice. Return to boiling; reduce heat. Simmer, covered, about 45 minutes or until rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Place saucepan in a large bowl half-filled with ice water. Let stand about 10 minutes or until cool, stirring occasionally.
Meanwhile, for dressing, in a large bowl whisk together cilantro, lime peel, lime juice, honey, oil, crushed red pepper, and the remaining 1/2 teaspoon salt. Remove 2 tablespoons of the dressing and set aside until ready to serve. Add red onion to the remaining dressing in bowl; toss to coat. Add cooled rice and chicken; toss to coat. Gently stir in orange sections.
To serve, divide spinach among serving plates. Spoon rice mixture onto spinach. Top with avocado and drizzle with the reserved dressing.