This rice dish is a great way to use up leftover cooked grains. You can use

any phase- appropriate

grain for this recipe.

2.5 pounds boneless, skinless chicken thighs, chopped into 2 inch cubes

2 tablespoons toasted sesame oil

1/2 cup chopped red onion

1 tablespoon Simply Organic seasoning (mixture of sea salt, mustard,

celery seed, garlic, onion, chile peppers, and black pepper) or a similar

seasoning that you like

1 tablespoon minced garlic

3 cups trimmed and quartered Brussels sprouts

3 cups cherry tomatoes, halved

1/2 cup chopped fresh basil

3 teaspoons toasted sesame seeds

RICE

2 cups cooked wild rice

1 cup cooked black barley

1 tablespoon toasted sesame oil

Rinse the chicken and pat dry. Brown it in a large skillet with the sesame

oil, onion, seasoning, and garlic. Continue to cook over medium heat until

cooked through. Transfer the chicken to a holding plate. Set aside.

In the same pan, add the Brussels sprouts and stir- fry for approximately

1 to 2 minutes. Add the tomatoes and basil, and stir- fry for an additional

1 to 2 minutes.

Meanwhile, for the rice saut. all the grains in the oil. Keep warm.

Add the chicken to the skillet again and stir- fry everything for another 3

to 5 minutes, until the vegetables are cooked to the desired consistency.

Sprinkle with the toasted sesame seeds and serve over 1/2 cup of rice medley.