Cooking Time: 30 ( includes baking time)
Another of my experimental creation.. Chunky pieces of chicken stir fried with Balsamic vinegar and then mixed with parboiled wild rice and vegetables. Its a perfect casserole dish, if you may call.
It calls for wild rice but I usually buy the mix of white rice and wild rice. Wild rice is kinda of the pricey side and I suggest using that for salads only.
I start with chopping all kinds of vegetables *, starting from portobella mushrooms, onions, celery stems and leaves, red and green bell peppers and carrots. I also use good quality frozen spinach and corns, just one box of each should do it. Fry all the vegetables first in little EVOO with SnP and redpepper flakes.
Separately fry cubed chicken in little oil and add balsamic vinegar (2 tablespoons). Dont forget to season chicken with salt and pepper. Trick to good cooking is to flavour eack element and every layer of the dish. Now add little All purpose flour to it and fry for another couples of minutes constantly stirring so that you don't burn the flour. Now add heavy whipping cream and a little milk to it . We are making a sauce here that will bind the whole dish together. Other option would be to use canned cream of mushroom or cream of chicken. But they are very high in sodium so I thought of making my own glue.
After the sauce thickens add all the vegetables and parboiled rice. Mix well and take it out in a casserole dish, seal with foil and bake it in the preheated 350 degree oven for another 10 minutes.
Serve hot with garden salad on side and garnish with fresh chopped flat leaf parsley and little chedder cheese (optional).
*After buying your produce try to wash them and then stack it in icebox. This saves lot of time when you are in a rush.
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