Tuesday, July 19, 2011

Basil Chicken and Lemony Wild Rice

My little porch garden is becoming so prolific I had to make something with fresh herbs for dinner. Which almost makes up for the fact that my tomato plants, while enormous and beautiful and many-flowered, have failed to produce a single tomato. :sigh:

*My nana told me some incredible news today: you can freeze fresh herbs! So if your basil is as abundant as mine, then tends to die in the bitter Connecticut winters/bone dry apartment environment - just freeze some now!

Basil Chicken and Lemony Wild Rice

Start with the rice. I like a blend of half wild rice and half short grain white - but use your pleasure. Most rice does well with a 1:2 ratio of rice to scant cup of water.
Add to that (for each cup of rice): 1 tbsp lemon juice, 1 tsp olive oil, and 1 tsp mrs. dash table blend. Bring to a boil, lower to a simmer, cover, and let it go for about 40 minutes. Fluff with a fork and Done!

While the rice is going...

Into a hot skillet throw 1-2 tbsp olive oil, 1/4 c yellow onion diced, and 1 chicken breast cut up with a few shakes of garlic salt. When the chicken is almost done, add a good handful of fresh spinach, and 6-10 fresh basil leaves chopped coarsely (I use scissors for the basil). When the spinach wilts, you're done!

Serve the chicken over the rice or next to it for a beautiful, nutritious, and verry delicious quick dinner!

Mangia, Mangia!

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