Wild Rice and Roast Chicken SUPER Salad!

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Here’s a brand new yummy and healthy recipe that’s been a weekly staple at my house since the beginning of the new year. It’s inspired by a couple recipes in my new Ottolenghi cookbook; I’m also trying to replace white rice with brown, red and wild rice (google rice+sugar) this has been an excellent introduction.

This is a gorgeous, filling and dynamic dish that’s perfect for dinner and you won’t be able to wait until the next day to eat the leftovers for lunch at work.

What you’ll need:

  • One cup of wild rice
  • 2 chicken breasts
  • Half a package of mushrooms
  • 2-4 shallots
  • 1 lemon
  • Salt and Pepper
  • Good olive oil
  • Arugula/Rockett lettuce
  • For garnish: pomegranate seeds and toasted pine nuts

What to do:

First begin by boiling water and getting the wild rice going. Wild rice takes much longer than regular rice to cook. Check the package instructions, but generally you will want to cook 1 cup of the rice in 2.5 cups of boiling salted water. Let the rice simmer for about 40 minutes or until the water has all been absorbed and the rice is tender.

While the rice is cooking, preheat your oven and marinate the chicken breasts in a good drizzle of olive oil, and a generous pinch of salt and pepper. I have started to use oven bags to cook meat because it always comes out really juicy and never dry. If you don’t want to use an oven bag, make sure to check on the chicken (in a roasting dish) to baste it regularly. Let the chicken cook for 40 minutes to an hour, or until juicy but cooked right through.

Chop up the shallots and mushrooms into small pieces and sauté them in a bit of oil a frying pan with some salt and pepper for a few minutes.

When the rice is ready, stir in the mushrooms and shallots and cover to keep warm. Remove the cooked chicken from the oven and cut or tear the chicken breasts into yummy bite-sized pieces.

In a large shallow salad bowl, pour in the arugula and squeeze the juice of half a lemon over it. Pour over the rice, mushrooms and shallots, toss in the chicken and top with your garnish (pomegranate, pine nuts).

Squeeze over the rest of the lemon. Season with more salt and pepper and add olive oil if needed.

Serve and enjoy!

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