Chicken Stanley Basmati Wild Rice Food

BHUNA CHICKEN WITH BASMATI RICE

Steps:

• Mix barbecue sauce, ketchup and dry seasonings in large bowl until blended. Add chicken; stir until evenly coated with barbecue sauce mixture. Refrigerate 30 min. to marinate.
• Meanwhile, cook rice as directed on package, omitting salt.
• Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 3 to 5 min. or until crisp-tender. Add garlic and chicken mixture; stir. Cook 8 to 10 min. or until chicken is done, stirring frequently. Add green onions and vinegar; mix well.
• Serve over rice.

CHICKEN WILD RICE SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

BASMATI RICE

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

SPICY CHICKEN FRIED RICE

Steps:

• Put the rice into a saucepan, cover with water, crumble in the stock cube, then bring to the boil. Stir the rice once, then simmer for about 20 mins until tender. Drain well.
• Meanwhile, toss the chicken in the spices and coriander. Heat a pan, add the oil, tip in the peppers, then stir-fry for 3 mins until starting to soften. Add the chicken, then fry until golden, about 5 mins. Add the rice, beans and spring onions, then warm through.

BASMATI AND WILD RICE SALAD

Steps:

• To cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.
• Add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
• Combine the basmati rice and the remaining 2 1/2 cups water in a medium saucepan.
• Let sit for 1 hour.
• Then bring to a boil, add the remaining 2 teaspoons salt and the ginger, reduce heat to low, cover and simmer until the rice has absorbed all of the water and is tender, about 15 minutes.
• Discard the ginger.
• To make the vinaigrette, combine the nutmeg and cumin in a small bowl and whisk in the lemon juice.
• Add the oil and season with salt and pepper.
• To finish the salad, combine the wild rice and basmati rice while still warm in a large bowl.
• Toss the vinaigrette with the rice, then stir in the green onions, currants and any remaining Marsala, and nuts.
• Adjust the seasoning.
• Serve at room temperature.