Chicken and Wild Rice Pilaf

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 tablespoons olive oil
1 cup celeryWashed, trimmed and diced
1 large onionWashed, peeled and diced
½ cup Wild riceRinsed and drained
1 ½ cups brown rice
2 (14 oz) low sodium chicken broth
1 ½ cups water
1 cup carrotsCut into thin bite size pieces
3 red apples Cored and coarsely chopped
2 ½ lbs. Cooked chicken breast Cubed
For gluten free (GF): use GF broth. Always check each ingredients to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In a large skillet, heat oil over medium heat.  Add celery and onion.  Cook about 5 minutes or until tender. 
2Add uncooked wild rice and brown rice. Cook and stir for 2 minutes.
3Add chicken broth and water. Bring to boil.  Cover and simmer for 40 minutes.
4Stir in carrots and chopped apple.  Cover and cook for 3 to 5 or until rice and vegetables are tender.  
5Stir in cubed cooked turkey or chicken. Heat through.Cook until internal temperature reaches 165°F for 15 seconds for chicken.

Jacqueline Larson M.S., R.D.N. and Associates