Wild rice is also called: manoomin, Canada rice, Indian rice, and water oats. Wild rice grain originated in North American and China, high in protein, amino acid and dietary fiber, plus is low in fat. Then too, you can use any type of rice for this dish.
6. Melt butter and olive in a skillet over medium heat.
7. Brown the chicken on both sides. Remove to a plate.
8. Add the leeks, shallots, garlic, and carrots to the skillet.
9. Cook for 3 minutes.
10. Add the wild rice and brown rice, cook until coated with fat and lightly toasted.
11. Add the chicken broth and white wine, bring to a simmer.
12. Stir in the basil.
13. Add the chicken on top.
14. Add sprigs of thyme and rosemary.
15. Spoon about 2 Tbs. (30 ml) marinade over the chicken. (Discard the remaining marinade)
C. Bake (375F / 190C):
16. Cover the skillet with a lid or foil.
17. Bake for 1 hours or until liquid is absorbed.
18. Remove the lid and cook uncovered for 10 minutes.
(a) Add some more broth if needed.
19. Garnish with parsley.
Field of wild rice Bowl of wild rice
-modified "Herb Quarterly"
Serve 4-6
Chicken will marinate for 1 hour.
Preheat the oven to 375F (190C)
A. Marinade:
2 Tbs. (30 ml) each: olive oil, Dijon mustard and sherry vinegar
1/4 cup (60 ml) organic lemon juice
2 Tbs. (30 g) organic brown sugar
2 Tbs. (30 g) chopped fresh thyme or 2 tsp. (9g) dried
1 Tbs. (15 g) chopped fresh rosemary or 1 tsp. (4,5 g) dried
2 bay leaves
6 organic chicken thighs
1. In a bowl, mix vinegar, lemon juice, mustard, and brown sugar.
2 Stir in the oil, thyme, rosemary, and bay leaves.
3. Put the chicken in a large baggie with the marinade. Seal well, shake to coat. Marinate for 1 hours.
4. Remove the chicken from the bag (save the marinade).
5. Dry the chicken well with a paper towel.
B. Rice:
2 Tbs. (30 ml) each: (dairy-free) organic butter and olive oil
2 organic leeks, whites only, chopped and washed
2 minced shallots or chopped onions
12 whole garlic cloves, root end cut off and peeled
2 organic carrots, diced
1 1/2 cups (300 g) (wild) rice
1/2 cup (50 g) brown rice
4 cups (10 dl) organic chicken broth
1/2 cup (120 ml) dry white wine
1/3 cup (65 g) chopped basil
sprigs of thyme and rosemary
1/4 cup (50 g) chopped Italian parsley for garnish
7. Brown the chicken on both sides. Remove to a plate.
8. Add the leeks, shallots, garlic, and carrots to the skillet.
9. Cook for 3 minutes.
10. Add the wild rice and brown rice, cook until coated with fat and lightly toasted.
11. Add the chicken broth and white wine, bring to a simmer.
12. Stir in the basil.
13. Add the chicken on top.
14. Add sprigs of thyme and rosemary.
15. Spoon about 2 Tbs. (30 ml) marinade over the chicken. (Discard the remaining marinade)
C. Bake (375F / 190C):
16. Cover the skillet with a lid or foil.
17. Bake for 1 hours or until liquid is absorbed.
18. Remove the lid and cook uncovered for 10 minutes.
(a) Add some more broth if needed.
19. Garnish with parsley.
Field of wild rice Bowl of wild rice
-modified "Herb Quarterly"
