Sunday, January 1, 2012

Balsamic Chicken Wild Rice Pilaf

Last week my husband and I started a cleanse program to detox our bodies and help us kickstart a healthier lifestyle.  There are many dietary do's and don'ts on the program so I've been learning a whole new style of eating.  And so far the "clean" diet has been great!  This is one of my favorite recipes of what we've tried so far.  It is my adaptation of a recipe from the program.  And for my vegetarian/vegan friends out there, I think this would be great with tofu and vegetable stock (or water)!



















1 c. Wild and Brown Rice Blend (like Lundberg Wild Rice Blend)
2 1/4 c. Chicken Stock
4 cloves Garlic, thinly sliced
1 1/2 c. Balsamic Vinegar
2 Tb Minced Rosemary
3 Chicken Breasts
3 Tb Olive Oil, divided
1 tsp. Sea Salt
8 oz Cremini Mushrooms, halved or quartered
3 Scallions, thinly sliced
1/4 c. Cilantro, chopped
1/4 c. Fresh Mint, chopped

Preheat oven to 425º F.

Simmer wild rice in chicken stock in a covered pot until liquid has evaporated.

In a small saucepan reduce the balsamic vinegar by simmering and stirring occasionally until it becomes the consistency of a syrup.  Add the garlic and rosemary and simmer for 2 minutes more. Set aside.

Brush the chicken breasts with 2 tablespoons olive oil and salt.  Place on a baking tray and roast in oven for 10 minutes.  Brush with generous amounts of balsamic mixture.  Turn the oven down to 375º F and roast for a further 10 minutes.  Brush again with balsamic mixture and cook 2 minutes more.  Remove from oven and let cool slightly.  Slice into bite-size pieces.

Meanwhile, sauté mushrooms in remaining 1 tablespoon of olive oil until cooked through.

To make the pilaf, mix together all ingredients in a large bowl and season with salt and pepper.

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