Chicken Wild Rice with Indian Flavors

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Chicken Wild Rice with Indian Flavors."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/chicken-wild-rice-with-indian-flavors-recipe.htm>  04 December 2008.

Chicken & Wild Rice with Indian Flavors Photo
Chicken & Wild Rice with Indian Flavors
Yield: Makes 4 servings
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Did you know that wild rice isn't rice at all? It's actually a long-grain marsh grass? No matter, it's still considered a healthy carbohydrate and it complements the complex flavors of this delicious Indian dish perfectly.
Ingredients:
3/4
teaspoon salt

3/4
teaspoon ground cumin

1/2
teaspoon black pepper

1/2
teaspoon ground cinnamon

1/2
teaspoon ground turmeric

4
boneless skinless chicken breast halves (about 1-1/2 pounds)

1-1/4
cups chicken broth

1
cup water

3/4
cup wild rice

2
tablespoons olive oil, divided

1
onion, chopped

2
carrots sliced

1
red bell pepper, chopped

1
stalk celery, chopped

2
cloves garlic, minced

1/4
cup sliced almonds



Preparation:
1.
Combine salt, cumin, black pepper, cinnamon and turmeric in small bowl. Rub spice mixture on both sides of chicken breasts. Place chicken on plate; cover and refrigerate at least 30 minutes or up to 3 hours.

2.
Meanwhile, bring chicken broth and water to a boil in large saucepan. Stir in wild rice. Cover; reduce heat to low. Cook about 45 minutes or until rice is almost tender.

3.
When rice is almost done, preheat oven to 350°F. Coat 13X9-inch baking dish with nonstick cooking spray. Heat 1 tablespoon oil in large skillet over medium heat. Add chicken and brown on both sides; set aside.

4.
Add remaining 1 tablespoon oil to same skillet. Cook and stir onion, carrots, bell pepper, celery and garlic 5 to 10 minutes or until crisp-tender.

5.
Stir vegetables into cooked rice in saucepan. Spread rice-vegetable mixture in prepared baking dish. Top with chicken breasts; sprinkle with almonds. Cover tightly with foil; bake 30 minutes or until chicken is no longer pink in center and rice is tender.





This recipe appears in: Middle Eastern