Friday, February 26, 2010

Chicken and Cranberry Wild Rice Pilaf

Serves 6

1 tsp. butter
1 medium onion, diced
1 cup wild rice
3 cups water
1/4 cup dried cranberries
2 tsp. butter
1/2 cup pecan halves
2 cups shredded poached chicken

Season pan. Heat a 6 cup metal saucepan with a tight fitting lid until hot and dry. Remove from heat and coat with canola oil spray. Return to very low heat while dicing onion.

Sauté wild rice and onion in 1 tsp. butter in seasoned pan. Add water and cranberries. Cover tightly. Bring to boil. Turn heat to very low, keeping tightly covered for 45 minutes.

Sauté pecan halves in 2 tsp. butter.

When rice has cooked for 45 minutes, turn off heat and let rice stand for five minutes without removing cover.

Stir pecans and chicken into rice.

Serve with a salad.

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