Solo Chicken Breast and Wild Rice
"Cooking the chicken breast whole, will keep the meat moist, and following the ordering of layers will ensure that flavors trickle down into the rice. Feel free to play with the spices. Cooking is a Creative Sport"
photo by Bill Hilbrich
- Ready In:
- 1hr 40mins
- Ingredients:
- 8
- Serves:
-
1
ingredients
- 1⁄3 cup uncooked wild rice
- 1 cup chicken broth
- 1 (4 ounce) can mushrooms, and the liquid
- 1⁄3 cup onion, diced
- 1 boneless skinless chicken breast
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
directions
- Combine the wild rice and the chicken broth in a covered sauce pan.
- Bring to a boil, then reduce the heat and simmer for 40 minutes.
- Cover the chicken breast with the olive oil and then the salt and pepper.
- When the wild rice is cooked, place into a baking dish, place on top the chicken breast, next the onion, and finally, pour the mushrooms and the liquid from the can.
- Cover, and bake in a 350 degree (f) oven for 45 minutes.
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Reviews
-
This is a perfect base recipe; a good foundation for your culinary imagination. Tonight I "kicked it up a notch." I doubled the amounts since there are two of us. While the wild rice was cooking, I lightly fried 2 andoulle sausages chopped. When done I lightly sautéed onions and 2 cloves of garlic in the andouille oil and a splash of EVOO. Instead of salt and pepper on the chicken breast, I used Cajun seasoning (Penzy's). When the rice was done, I added the andouille and mixed together. I also used 2 four oz cans of mushrooms, using the liquid from only 1 can. From there I followed the rest of the original recipe. Thank you Bill !!! -
I thought this was delicious. I used a wild sweet rice mix I bought at the local Asian market and everyone loved it. No one guessed they where eating healthy. I tripled the recipe and found the cooking time to be about an hour and fifteen minutes. Excellent and very tasty. -
I wasn't really impress with the flavor, I surely was expecting for the mushrooms and the broth to help but it didn't....sorry Brother William. -
This was a very easy recipe to make and very tasty. I added green bell peppers for something extra.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
