Creamy Chicken And Rice Wheat Berry Food

CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)

Steps:

• Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
• Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
• Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
• Add the hot chicken broth, then stir in the rice.
• Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
• Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

CREAMY CHICKEN AND RICE

Steps:

• Add butter and onion into a skillet over medium high heat and cook until onions are translucent, about 3 minutes.
• Add in chicken and cook until chicken is opaque, about 3 more minutes. It's okay if chicken is not cooked through yet. It will continue cooking later on.
• Stir in rice, garlic powder, thyme, salt, and chicken broth. Bring to a boil.
• Once boiling, turn down heat, and cover. Simmer for 15 minutes.
• Stir in frozen mixed vegetables, cover, and let cook for an additional 3-5 minutes until vegetables are cooked though.
• Take pan off heat and stir in sour cream and cheese. Return the pan to stove and over low heat, let the mixture cook until cheese is melted, about 1-2 minutes.
• Garnish with parsley, optional and serve. Enjoy!

PORCINI CHICKEN WITH WILD RICE AND WHEAT BERRIES

Steps:

• Cook rice:
• Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and simmer, covered, until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain in a colander.
• Cook wheat berries while rice simmers:
• Bring remaining 4 cups water to a boil in a 3-quart heavy saucepan, then stir in wheat berries and 1 1/4 cups porcini. Reduce heat and simmer, partially covered, over low heat until wheat berries are tender, 1 to 1 1/4 hours. Stir in 1/2 teaspoon salt and pour wheat berry mixture into a large sieve set over another saucepan or a skillet. Reserve wheat berries and porcini in a bowl and boil cooking liquid until reduced to about 1 cup, then add to wheat berry mixture. (Cut up any porcini that are large.)
• Cook chicken:
• Put oven rack in middle position and preheat oven to 450°F.
• Grind remaining 3/4 cup porcini to a powder in coffee/spice grinder. (If porcini are too moist to grind, dry completely on a baking sheet in oven 3 to 5 minutes, then cool before grinding.)
• Pat chicken dry, then arrange in 1 layer on a sheet of wax paper. Sprinkle both sides of chicken with remaining 3/4 teaspoon salt and season with pepper. Put porcini powder in a fine mesh sieve and dust both sides of chicken generously, shaking off excess.
• Heat oil and 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, without crowding, turning over once, about 4 minutes per batch. Transfer chicken to a shallow baking dish as browned (reserve fat in skillet). Bake browned chicken until just cooked through, 3 to 5 minutes, then let stand 5 minutes before slicing.
• While chicken bakes and stands, add remaining 1/2 tablespoon butter to fat in skillet and cook garlic over moderately low heat, stirring, 1 minute. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes. Add wild rice, tomatoes, and wheat berry mixture (including reduced cooking liquid) and bring to a boil, stirring occasionally. Stir in dill and season with salt and pepper. Slice chicken and serve with rice mixture.
• *Available at natural foods store and specialty markets.

CREAMY CHICKEN AND "RICE" (WHEAT BERRY)

Steps:

• Preheat oven to 350°F.
• Combine all ingredients in a casserole dish.
• Cover and bake for 20 minutes.

CREAMY CHICKEN AND KAMUT(R) WHEAT CASSEROLE

Steps:

• 1. Preheat oven to 450 degrees F (230 degrees C).
• 2. Whisk the milk, flour, salt, and thyme together until there are almost no clumps left. Set aside.
• 3. Heat the oil in an iron-cast or oven-proof skillet over medium-high heat. Add the onions and garlic, and stir constantly. Let them cook for about a minute. Add the chicken and cook it for 5-6 minutes.
• 4. Add the pepper and collard greens and let it cook for a few minutes, until the collard greens have wilted.
• 5. Stir in the milk mixture in the skillet and reduce the heat a little (about a medium-low). Cook for a minute or two, until the mixture starts to thicken and bubble. Be sure to stir frequently because the sauce will start to burn at the bottom.
• 6. Turn off the heat and mix in the cooked whole grain KAMUT(R) wheat. Sprinkle cheese on top.
• 7. Place the skillet in the oven and cook for about 2 minutes, until the cheese has melted.
• 8. Enjoy while hot!

CREAMY CHICKEN AND RICE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish; set aside.
• In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
• Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.