Yield: 4 servings
|½ pounds||Wild rice; cooked with chicken|
|½ pounds||Long grain rice; cooked with chicken|
|1||Lemon; reserve juice ,|
|; Zest of|
|2 tablespoons||Fresh picked thyme|
|1 cup||Chicken stock|
|Salt and pepper to taste|
|1 cup||Diced fresh tomato|
In a large saute pan, combine the wild rice, long grain rice, lemon zest, lemon juice, chicken stock and picked thyme. Mix well and cook until heated and liquid has evaporated. Season to taste with honey, salt and pepper.
Fold in chopped fresh tomato.
Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW#DJ9278 BOBBY FLAY, JACK MCDAVID Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.