Wednesday, August 31, 2011

Chicken, Mushrooms and Broccoli with Wild Rice دجاج وفطر وبروكلي مع الأرز الأميركي

Wild Rice
  • 1 T extra virgin olive oil
  • 3 T pine nuts
  • 1 clove garlic, minced
  • Zest from ½ lemon
  • 3 sprigs fresh thyme
  • 1 cup wild rice
  • 4 ½ cups low-sodium chicken broth

Heat olive oil in a medium saucepan. Add the pine nuts, garlic, lemon zest and thyme. Swirl in pan until pine nuts begin to brown, about 2 minutes. Add the wild rice and cook stirring until lightly toasted, another 3 minutes. Add the chicken broth and bring to a boil. Reduce heat to a simmer and cook stirring from time to time about 45 minutes to 1 hour. The liquid should be absorbed and the rice should crack when done, but not curl. Test for doneness. If not yet done, add a little more liquid, if necessary, and cook until done. Remove from heat but keep warm.

Sautéed Chicken Breast
  • 4 chicken breast halves with skin
  • Salt and pepper to taste
  • 2 T olive oil
  • 3 T butter. divided
  • 1 small carrot, finely diced
  • 1 medium stalk celery, finely diced
  • 1 small onion, minced
  • 1 sprig fresh rosemary

Season chicken breast halves with salt and pepper. Heat a deep skillet over medium heat until uniformly hot. Add 2 T oil and 1 T butter. Heat until butter is melted. Then add chicken skin side down and cook for 2 to 3 minutes on each side until lightly colored. Transfer to a plate and set aside. Discard any fat from skillet. Add 2 T butter and heat until melted. Add carrots, celery, onions. Cook, stirring, until vegetables are softened. Return chicken to skillet, add rosemary and cook covered over moderately low heat until chicken is cooked through but still springy to the touch (about 5 minutes).
Remove chicken and set aside while preparing broccoli and mushrooms. Stir vegetable mixture in skillet into wild rice.

Mushrooms and Broccoli
  • 2 T extra virgin olive oil
  • 1 lb. white mushrooms, sliced
  • 1 lb. fresh broccoli florets
  • 3 T water

Wipe out skillet, reheat and add 2 T olive oil. Add mushroom slices, lightly salt and pepper and stir fry until nicely browned. Remove and set aside. Add broccoli florets to same pan, season lightly with salt and pepper, add 3 T water, cover and steam until crisp tender (about 3 minutes).

Assembling dish
2 stalks scallion, thinly sliced
On a large platter, arrange wild rice. Scatter scallions over top, fluff with a fork and remove thyme sprigs. Remove skin from chicken and discard. Slice each half into 1-inch segments, fan out and place on rice. Add mushrooms to one side and broccoli florets to the other. Serve. Makes 6 portions.

Photographer Bill Brady
Recipe Provided by Phyllis Kirigin