CHICKEN PATE
Yield: Makes 2 cups.
• 1 1/2 cups cooked chicken
• 1/2 cup cooked rice
• 2 tablespoons brandy
• 1 tablespoon chopped onion
• 1 tablespoon chopped chives
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon rubbed sage
• Vegetable cooking spray (optional)
• Lettuce leaves
• Paprika
• Sliced red onion rings for garnish
• Sliced ripe olives for garnish
• Chutney
• Miniature rice cakes or melba rounds
Combine chicken, rice, brandy, onion, chives, Worcestershire sauce, salt, poultry seasoning and sage in food processor or blender; process until smooth.
Shape mixture into round shape or fill small decorative mold coated with cooking spray.
Cover and chill 1 to 2 hours or until ready to serve.
Serve pate on lettuce leaves. Sprinkle with paprika and garnish with red onion rings and olives.
Serve with chutney on rice cakes or melba rounds.
Nutrition Facts
Calories 39
otal Fat 1g
Cholesterol 7mg
Sodium 95mg
Total Carbohydrate 4g
Protein 3g
USA Rice Federation www.usarice.com
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