2 cups wild blend rice, cooked according to package directions
Salt and pepper, to taste
2 tablespoons Bertolli® Organic Extra Virgin Olive Oil, divided
1 head purple cauliflower (about 1 pound), rinsed and chopped into small florets
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
8-10 kumquats, thinly sliced and seeded
2 tablespoons loosely packed julienned or chopped basil
Season chicken with salt and pepper.
Heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add cauliflower and sauté (stirring occasionally) for 5-6 minutes until crisp-tender. Remove cauliflower from skillet and set aside.
Return skillet to burner and add the remaining 1 tablespoon of olive oil. Add cubed chicken and cook for 5-7 minutes, or until cooked thoroughly. Add cauliflower and cook an additional minute, or until warmed.
Serve over cooked rice with sliced kumquats and basil.