Two-grain pilaf with?

Yield: 5 Servings

Measure Ingredient
¾ pounds Chicken breasts without skin
¼ teaspoon Salt
¼ teaspoon Pepper
1 cup Carrots, sliced
1 cup Celery, sliced
1 cup Yellow onions, diced
2 Garlic cloves, minced
½ cup Dry white wine
1 can Chicken broth, 14.5oz fat free
1 can Tomatoes, low sodium, undrained & chopped
1 cup Water
1 teaspoon Dried basil
⅔ cup Wild rice
⅓ cup Pearled barley, uncooked

1. Preheat oven to 350deg.

2. Trim any fat from meat. Coat frying pan or Dutch oven with cooking spray. Add chicken and cook until brown on both sides. Remove from pan and set aside. Re-coat pan with cooking spray and add carrots, celery, onion, and garlic to pan; cook over medium heat for 5 minutes or until tender. Add wine, scraping pan to loosen browned bits. Return meat to the Dutch oven, or place meat and vegetables in a casserole. Add all remaining ingredients, cover and cook 1½ to 2 hours, until all liquids are absorbed and rice is tender.

3. Remove meat and shred with forks, return to pan and serve.

NOTES : You can make a version of this recipe with beef shank. Sliced mushrooms are also a great addition! Recipe by: Cooking Light

Posted to Recipe Archive - 23 Feb 97 by ted by: acncklt@... on Feb 23, 97.

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