Ingredients
2 boxes (6 oz. each) rice pilaf mix
4 stalks hearts of palm, halved lengthwise and chopped
10 sundried tomatoes, marinated in oil, drained and chopped
20 pitted kalamata olives, chopped
2 plum tomatoes, diced
2 scallions, sliced
1 cup diced cooked chicken (opt.) (use part of breast from roast chicken above)
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
Preparation
Prepare rice pilaf according to package directions, using spice pack and omitting oil or butter.
While rice is cooking, combine hearts of palm, sundried tomatoes, olives, plum tomatoes and scallions in a large bowl.
When rice pilaf is finished cooking, uncover, remove from heat, and let cool, for several minutes. Add to vegetables in the bowl. Add chicken (opt.), oil and vinegar and toss.
Serve warm or at room temperature.
