Saturday, March 3, 2012

Wild rice with rotisserie chicken


Quick, yummy, and healthy I can claim. My recipe, not so much.

A friend had delivered a cooked chicken, a rotisserie chicken. I purchased a couple packages of Near East wild rice (with spice packs), a package of organic carrots, a package of organic celery, and a red onion.

I cooked the wild rice on stove top.

In a pan, I caramelized the finely sliced red onion, using olive oil, on medium heat. Once the onion was done, I added the carrots and celery. I added chicken broth and sea salt. Placed a lid on the pan. Cooked the carrots and celery on the stove for approximately 15-20 minutes.

I preheated the oven to 375. In a stoneware rectangular pan (like one used to bake lasagna), 9 x 13 (I think), I covered the bottom with the contents of the frying pan (carrots, celery, red onion, broth). Next layer up, I sprinkled freshly grounded peppercorn (mine had a variety of colors, different kinds of peppercorn), followed by rotisserie chicken torn into pieces. The top layer was the cooked wild rice. I covered the stoneware with aluminum foil and baked the dish for 45 minutes.

Time was spend peeling carrots, washing celery, and cutting the vegetables. Other than that, the dish doesn't take much effort or time to make. And the dish was popular amongst the friends with whom I had shared.

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