flyinglentris
Disabled and Retired Veteran
This is part one of a three part meal using Chicken and forming a single entry in the CookingBites Recipe Challenge for February 2018.
Ingredients:
Procedure:
1) Bring enough water to boil at 275 degrees
2) Add about 1/4 cup Aromatic Rice Blend
3) Add about 1/8 cup Long Grain Wild Rice
4) Cook till tender and add water as needed
5) Pour off or Reduce remaining water.
While the Rice is cooking, you may begin the following ...
6) Julienne cut 1/2 Anaheim Pepper, then cut strips in quarters
7) Slice up the Mushrooms, Green Onion, Kalamata Olives, Garlic, Shallot and Celery to form about 1 cup.
You don't need a lot
8) Using Mortar and Pestle crush up 1/8 cup of Cashews
9) Pour about 1/2 cup of Chicken Broth into a suitable pot
10) Add the sliced vegetables and crushed Cashews
11) Add about 1 cup of ground Chicken
12) Heat at 275 degrees
13) Add spices while liquid is still present
14) Add more broth if heating reduces the amount of liquid
15) Stir as the mixture cooks.
16) Temporarily pause heat while preparing other ingredients
17) Add 3 tablespoons of Sour Cream to the Chicken/Vegetable pot
18) Add about 1/4 cup Julienne cut Sun Dried Tomato
19) Add about 2 tablespoons of Dark Rye Flour
20) Add 2 cups cooked Rice
21) Continue heating and stirring until the mix is hot, but still moist.
22) Serve (Set aside any overage, let cool and refrigerate for future meals)
This recipe can be used with Turkey Gizards, Livers and Hearts instead of Chicken to make an excellent stuffing for a Roast Turkey.
Ingredients:
Procedure:
1) Bring enough water to boil at 275 degrees
2) Add about 1/4 cup Aromatic Rice Blend
3) Add about 1/8 cup Long Grain Wild Rice
4) Cook till tender and add water as needed
5) Pour off or Reduce remaining water.
While the Rice is cooking, you may begin the following ...
6) Julienne cut 1/2 Anaheim Pepper, then cut strips in quarters
7) Slice up the Mushrooms, Green Onion, Kalamata Olives, Garlic, Shallot and Celery to form about 1 cup.
You don't need a lot
8) Using Mortar and Pestle crush up 1/8 cup of Cashews
9) Pour about 1/2 cup of Chicken Broth into a suitable pot
10) Add the sliced vegetables and crushed Cashews
11) Add about 1 cup of ground Chicken
12) Heat at 275 degrees
13) Add spices while liquid is still present
14) Add more broth if heating reduces the amount of liquid
15) Stir as the mixture cooks.
16) Temporarily pause heat while preparing other ingredients
17) Add 3 tablespoons of Sour Cream to the Chicken/Vegetable pot
18) Add about 1/4 cup Julienne cut Sun Dried Tomato
19) Add about 2 tablespoons of Dark Rye Flour
20) Add 2 cups cooked Rice
21) Continue heating and stirring until the mix is hot, but still moist.
22) Serve (Set aside any overage, let cool and refrigerate for future meals)
This recipe can be used with Turkey Gizards, Livers and Hearts instead of Chicken to make an excellent stuffing for a Roast Turkey.
Last edited:
Thats a lot of ingredients already!