Monday, January 18, 2010

Savory Chicken Wild Rice

So the plan was to cook Cornish rock game hens for dinner tonight, and they seemed to be thawing fine when we left to run errands. But after we got home from Home Depot (for home tinkering stuff, furnace air filter, light bulbs for the bathroom light fixtures, and a replacement gasket thingy for the shower door), the post office (I started putting a bunch of books up for sale at Amazon last night and 5 had sold by this morning!), lunch (Phớ Gà), the Sports Basement (because at my last physical therapy appointment the therapist told me we weren't making much improvement and I would need to get some of the equipment we'd been using at the clinic for home—a hard foam roller and a balance ball), and Coldwater Creek (mom, sent me 2 lovely shirts that were unfortunately way to large that I needed to return), I found that only the top sides of the hens had truly defrosted.

So as Scoob started tinkering in his bathroom, I moved laundry to the dryer, put the new furnace air filter in place, did my work out, then my physical therapy workout, and wracked my brain for dinner and I came up with a brown and wild rice mushroom dish called Harvest Rice that I've made before and really like. Except I don't have any mushrooms. Or cranberries. So I adapted and made something the world has never seen the likes of before. Okay fine, I've never seen it before. But in my mind it sounded like it would work, so here's what I cooked for dinner—entirely experimental. I've at least tasted the finished product, so I can vouch that its palatable. (Though Scoob hasn't had his say yet. ***Update—Scoob likes it too! This from the man who hates onions.) I sure hope it's at least partially healthy.

Savory Chicken Wild Rice

    2 cups chicken broth
    ½ cup brown rice
    ½ cup wild rice
    3 Tbsps butter
    1 Tbsp brown sugar
    1 onion, chopped
    1 apple (I used a Fuji), chopped
    1 chicken breast, chopped into small (¼–½") pieces
    ½ tsp sage
    ¼ tsp kosher salt
    ¼ tsp freshly ground black pepper
    ⅛ tsp allspice

  1. Mix broth, brown rice, and wild rice in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes, until rice is tender and broth is absorbed.
  2. In a medium skillet, melt butter over medium-high heat. Add onion, apple, and brown sugar. Saute until butter is absorbed an onions are translucent and soft.
  3. Add chicken, salt, pepper, sage, and allspice to skillet, stirring until chicken is cooked through. Reduce heat to low and cover.
  4. When rice is finished, stir rice mixture and almonds into skillet. Serve warm.

1 comment:

  1. The only change I would make if I cooked it would be to swap canola oil for the butter. So you are good on the healthy!