Sorta Meatless Monday
I’ve been trying to make less meaty meals. I’m not vegetarian, but I also know that we don’t need as much meat as what the men of the house would naturally gravitate towards. One of my projects has been to find meatless or limited-meat meals that are hearty enough to stand on their own.
I spotted this wild rice pilaf bake from Taste of Home, and thought it sounded promising. Thanks to my rice cooker, I knew that I could pre-cook both kinds of rice (wild rice the night before, brown rice the day of), which significantly cut down on prep time. I mixed in some leftover roasted chicken to appease the carnivores, and reduced the insane amount of butter that the original recipe requested (a full stick to sauté the veggies? really?)
This would be an excellent side dish to stand up to the holiday turkey, if you’re not from a potatoes and stuffing kind of family.
This recipe is twice as large as our usual weeknight meals, but it reheats pretty well in the microwave.
- 3 2/3 cups chicken broth for rice cooker method; follow package instructions for stove top
- 3/4 cup uncooked wild rice
- 1 cup uncooked long grain brown rice
- 1 large onion, diced
- 2 medium carrots, halved lengthwise and sliced into half-moons
- 1 garlic clove, minced
- 1/2 tsp dried rosemary, crushed
- 2 Tbsp butter
- 3 cups fresh broccoli florets
- Cooked roasted/rotisserie chicken (optional)
- Freshly ground pepper
In your rice cooker, combine 1 2/3 cups broth with wild rice. Allow to cook until rice is tender and bursting open. Set aside.
Again in your rice cooker, combine 2 cups broth with brown rice. Allow to cook until rice is tender.
Preheat oven to 350 degrees F.
In a large skillet, melt butter over medium-high heat. Sauté onion, carrots and rosemary until soft and fragrant. Add garlic and cook for 1 minute more.
Stir in the rice, broccoli, chicken (if using), salt and pepper. Transfer to a shallow baking dish. (Note: I transferred mine back into the oven-safe skillet that I had used to sauté the veggies.) Cover and bake for 15-20 minutes, or until chicken is warmed through and broccoli is crisp-tender.
Fluff with a fork and serve.
“Where is the rest of the food?” the Tiny Kitchen Assistant asked. I explained that it was all in one pot. He looked at me strangely. “You can’t have just one food like this. Can’t I have some grapes or something?”
It was definitely not our usual sort of meal, but it wasn’t bad.