Warm Asparagus, Chicken and Portobello Rice Salad

• 3/4 cup long-grain rice
• 10 ounces skinless, boneless chicken breast
• 1 pound asparagus
• 6 ounces portobello mushrooms
• 12 medium Greek, Italian or French black olives
• 1 small red onion to yield 1/4 cup finely chopped
• 1 large clove garlic
• 1 sprig fresh oregano to yield 1 tablespoon chopped
• 1 tablespoon olive oil
• 1/4 cup balsamic vinegar
• 18 teaspoon salt
• Freshly ground black pepper
• 2 slices crusty country bread

1. Combine rice and 1 1/2 cups water in heavy-bottomed pot.
2. Bring to boil, reduce heat to simmer, cover, and cook for 17 minutes.
3. Prepare stove-top grill, and cook the chicken, browning on both sides, for 7 to 10 minutes.
4. Break asparagus at the point where tough stem meets the tender part.
5. Wash, then steam tender asparagus parts over hot water 5 to 7 minutes, depending on thickness.
6. Wash, trim and slice mushrooms; as soon as chicken is cooked, grill the mushrooms on both sides until they are soft, 5 minutes.
7. Pit olives, and mince onion and garlic.
8. Wash, dry and chop oregano.
9. Whisk together the oil and vinegar in a serving bowl; stir in the olives, onion, garlic and oregano.
10. Add mushrooms to bowl.
11. And when chicken is cooked, cut it into julienne strips and add it to the bowl.
12. When asparagus is cooked, drain and cut into one-inch lengths.
13. Add to serving bowl.
14. When rice is cooked, add to bowl and mix ingredients well.
15. Season with salt and pepper.
16. Serve with crusty country bread.

longgrain rice, skinless, asparagus, portobello mushrooms, italian, red onion, clove garlic, oregano, olive oil, balsamic vinegar, salt, freshly ground black pepper, crusty country bread

Taken from cooking.nytimes.com/recipes/5313 (may not work)