Chicken and Wild Rice Pilaf
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| 1 cup celery | Washed, trimmed and diced |
| 1 large onion | Washed, peeled and diced |
| ½ cup Wild rice | Rinsed and drained |
| 1 ½ cups brown rice | |
| 2 (14 oz) low sodium chicken broth | |
| 1 ½ cups water | |
| 1 cup carrots | Cut into thin bite size pieces |
| 3 red apples | Cored and coarsely chopped |
| 2 ½ lbs. Cooked chicken breast | Cubed |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large skillet, heat oil over medium heat. Add celery and onion. Cook about 5 minutes or until tender. | |
| 2 | Add uncooked wild rice and brown rice. Cook and stir for 2 minutes. | |
| 3 | Add chicken broth and water. Bring to boil. Cover and simmer for 40 minutes. | |
| 4 | Stir in carrots and chopped apple. Cover and cook for 3 to 5 or until rice and vegetables are tender. | |
| 5 | Stir in cubed cooked turkey or chicken. Heat through. | Cook until internal temperature reaches 165°F for 15 seconds for chicken. |
Posted in Chicken Dinner Recipes
