Ingredients
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1/3
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1
-
1
-
1/3
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
Directions
Solo Chicken Breast and Wild Rice, Cooking the chicken breast whole, will keep the meat moist, and following the ordering of layers will ensure that flavors trickle down into the rice Feel free to play with the spices Cooking is a Creative Sport, This is a perfect base recipe; a good foundation for your culinary imagination Tonight I kicked it up a notch I doubled the amounts since there are two of us While the wild rice was cooking, I lightly fried 2 andoulle sausages chopped When done I lightly sauted onions and 2 cloves of garlic in the andouille oil and a splash of EVOO Instead of salt and pepper on the chicken breast, used Cajun seasoning (Penzy’s) When the rice was done, I added the andouille and mixed together I also used 2 four oz cans of mushrooms, using the liquid from only 1 can From there I followed the rest of the original recipe Thank you Bill !!!, I thought this was delicious used a wild sweet rice mix I bought at the local Asian market and everyone loved it No one guessed they where eating healthy I tripled the recipe and found the cooking time to be about an hour and fifteen minutes Excellent and very tasty
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Steps
|
1
Done
|
Combine the Wild Rice and the Chicken Broth in a Covered Sauce Pan. |
|
2
Done
|
Bring to a Boil, Then Reduce the Heat and Simmer For 40 Minutes. |
|
3
Done
|
Cover the Chicken Breast With the Olive Oil and Then the Salt and Pepper. |
|
4
Done
|
When the Wild Rice Is Cooked, Place Into a Baking Dish, Place on Top the Chicken Breast, Next the Onion, and Finally, Pour the Mushrooms and the Liquid from the Can. |
|
5
Done
|
Cover, and Bake in a 350 Degree (f) Oven For 45 Minutes. |
