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Easy Weeknight Chicken and Rice Casserole

By Sara Snow

This was inspired by a recipe I found in my grandmother’s recipe box after she passed away.  It’s perfect when you’re crunched for time but need a healthy, hearty meal.  Use organic ingredients whenever possible. (Serves 4)

Ingredients

2 whole organic boneless, skinless chicken breasts, split
1 ½ cups uncooked long grain brown rice
3 carrots – chopped
1 onion – chopped
1 red or orange bell pepper – chopped
½ teaspoon paprika
½ teaspoon salt
1 ½ – 2 tablespoons organic chicken bullion
2 cups boiling water
2/3 cups white wine
1 jalapeno pepper – diced (optional)

*Variation: use broccoli instead of bell pepper (pictured)

Method

Preheat oven to 325 degrees.

In a bowl, dissolve the bullion in the boiling water.

In a casserole dish, stir together the rice, carrots, onion and bell pepper, as well as the paprika and salt.   Pour in the water with bullion.  Lay the chicken breasts on top.   Pour the white wine over the top.

[optional] Sprinkle the jalapeno pepper over the top.

Bake covered at 325 degrees for 1 hour.  Remove cover and bake for an additional 15 minutes.

Enjoy!

Also on Sara Snow’s blog “Healthy, Green and Sane” at SaraSnow.com

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Wild, Wild Rice Casserole

Vegetarian & gluten free this casserole can take the place of stuffing on the Thanksgiving table or work as a tasty meat-alternative.

Serves 6-8 as a side dish or 4-6 as a main course 

Ingredients
1 1/2 cups wild rice
5 cups water
1/2 tsp. salt
1 stick (4 oz.) butter
1/2 lb. fresh wild mushrooms, sliced (if none are available, substitute Crimini)
1 leek, just the white & light green parts, sliced & washed
2 stalks celery, chopped with leaves
1/4 cup dry sherry
1 tsp. kosher salt
1 tsp. fresh ground black pepper
2 tsp. chopped fresh thyme
4 eggs
1 cup heavy cream
Optional addition: 10 oz. bag of frozen spinach, thawed & squeezed dry. 

Method
Cook wild rice in water with 1/2 tsp. salt in a heavy pan with a lid. It will take at least 30 minutes & some of the grains will start to pop. The rice will be firm but not hard when done. You may need to add additional water but drain off any extra at the end. Set aside to cool slightly when done.

Using a large heavy pan, sauté leeks in butter until for 2-3 minutes. Add sliced mushrooms & cook covered for a couple minutes then uncover & let them just start to brown. Add celery, salt, pepper & thyme. Sauté for 3 minutes then add sherry & cook till liquid evaporates. Remove from heat & cool slightly.

Beat eggs & cream in a large bowl. Add wild rice & mushroom mixture (& optional drained spinach) & stir to combine.

Butter a casserole dish (9 x 11 will work well). Place mixture in dish, and bake uncovered at 350 degrees for about 45 minutes, or until the center starts to puff slightly.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.