Chicken & Wild Rice Blend with Sauteed Veggies
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The Wild Rice Blend is from
Lundberg and has become one of my recent
favorite meals. It simple to do, but it takes time
for the rice to cook. However it gives you time to
do the veggies.
The recipe for this on the bag.
Ingredients
1/2 cup of chopped celery
1 cup of sliced mushrooms
1 small onion
1/4 cup red bell pepper
1/4 cup carrot
1 (or more) cloves of garlic
2 tbs butter or EVOO (I used EVOO).
3 tbs of GF teriyaki (I sub'ed GF soy sauce since no
teriyaki)
1 cup of Wild Blend
2 cups of water or GF chicken broth (Kitchen Basics,
Progresso, Campbell's)
1 tbs butter (optional - you could use EVOO too)
Salt & Pepper to taste. Just know how salty the
broth is before you season.
Directions
Combine rice, liquid & butter/EVOO in pot with
tight lid
Bring to boil. Stir once then cover.
Reduce to simmer and cook 50 minutes.
Remove from heat and let stand while covered for 10
minutes.
While rice is cooking prep the veggies. Use you
imagination - use colorful veggies!
In a pan, add butter/oil & garlic over medium
heat for 2 minutes.
Add onion, celery & carrots and stir. Sauté for
3-4 minutes
Add red bell pepper. Sauté for a couple more minutes.
Add mushrooms & stir.
Add GF teriyaki or soy.
Reduce heat and stir occasionally.
Remove from heat when veggies are tender.
Once the Wild Blend is done, fold in veggie mixture.