Food & dining

Sunday supper and more

Recipe for poached chicken and brown rice salad with lemon vinaigrette

Karoline Boehm Goodnick for the boston globe

Serves 4 with leftovers

2  cups brown basmati rice, rinsed 

3  cups water 

 Salt and pepper, to taste 


1  package (10 ounces) frozen edamame, rinsed with hot water 

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1/2  bunch scallions, thinly sliced 

5  cups chicken stock 

 Grated rind and juice of 3 lemons 

2  cloves garlic, finely chopped 


6  boneless, skinless chicken breast halves 

1  tablespoon Dijon mustard 

1/4  cup olive oil 

1. In a large flameproof casserole, combine the rice, water, and a generous pinch of salt. Bring to a boil over high heat. Cover with a lid, and lower the heat. Simmer for 25 minutes or until the rice is tender and has absorbed the liquid in the pan. Transfer rice to a large bowl, and fluff with a fork. Remove 1 1/2 cups rice for the soup.

2. Stir the edamame and scallions into the rice.


3. While the rice is cooking, in a large, deep skillet, combine chicken stock, rind and juice of 1 lemon, garlic, and salt. Bring liquid to a boil. Lower the heat, and add chicken. Simmer over low heat for 20 minutes or until a thermometer inserted into the thickest part of the breast reads 165 degrees.

4. Remove chicken from poaching liquid. Cool slightly, and slice thinly. Refrigerate poaching liquid and 2 chicken breasts for soup.

5. In a bowl, whisk the mustard, salt, pepper, and remaining grated rind and juice of 2 lemons. Slowly whisk in olive oil. Reserve a small amount of dressing to drizzle over chicken. Stir the remaining dressing into the brown rice mixture.

6. Divide rice among 4 shallow bowls. Top each bowl with chicken and a drizzle of vinaigrette.