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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 3/4 cups wild rice 3 cups of water (or appropriate amount of water for rice) 1/2 tsp salt 3 tbl walnut oil* 1/2 lb orzo zest of one lemon 3 tbl fresh lemon juice plus addition to taste 3/4 cup chopped green onions (use the whole green onion except the dry edge) 1/2 cup chopped toasted walnuts 1/2 cup dried cranberries or dried cherries 6 boneless, skinless chicken breasts 2 tbl of butter 1 tbl of olive oil Instructions: Begin by measuring all of the ingredients and setting aside. This will make assembling the dish much easier. To cook the rice - Combine water, salt and wild rice in a large saucepan and simmer, covered, until rice is tender. This may take from 45 minutes to 1 ½ hours. Check rice often after about 45 minutes. Drain rice well and transfer to a large mixing bowl. Measure 2 tbl of walnut oil into the rice and toss well. Set aside. While the rice is cooking, cook the orzo - Fill a sauce pan with water, add salt to taste and bring to a boil. Add orzo and cook until al dente. Remove from heat and rinse orzo under cold water. Drain well. While rice and orzo are draining, heat a skillet on medium high and add the olive oil. Add the butter when the olive oil is shimmering. Reduce the heat under the pan if the butter begins to brown. Be sure not to burn the butter. Add the chicken breasts to the butter and oil and saute slowly on each side. Cover the pan and cook the chicken until done. The chicken breast can be grilled if you prefer. Assembling the dish Add orzo to rice mixture along with the remaining 4 tbl of walnut oil, the lemon zest and juice. Toss well. Add salt and pepper to taste. The dish can be prepared up to this point one day ahead of time. Cover and chill until ready to continue. Just before serving, stir in scallions, walnuts and season, if necessary with additional lemon juice, salt and pepper. Place a serving of the rice/orzo salad on the pate and top with the chicken breasts. Notes: * You can substitute extra virgin olive oil for the walnut oil. This dish is also great a a vegetarian entree or with fish or shrimp. Copyright JA Newby 2005 |
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