Prep 15 mins
Cook 50 mins
Wild and brown rice pilaf (with orange, garlic and soy) served with teriyaki glazed chicken breast halves sprinkled with snipped green onion and toasted pecans. Delicious! Tip: Do not allow the grains to overcook, or they will become gummy. You can freeze leftover cooked rice for up to six months and add it to soups, salads and casseroles. From the local newspaper.
- 1⁄2 cup wild rice
- 1⁄3 cup brown rice (not instant or quick cooking brown rice)
- 2 garlic cloves, minced (divided use)
- 2 tablespoons light soy sauce
- 1 1⁄4 cups orange juice (divided use)
- 2 cups water
- 4 boneless skinless chicken breast halves
- 2 tablespoons light teriyaki sauce
- 2 tablespoons sesame oil
- 2 green onions, chopped (or chives)
- 2 tablespoons toasted pecan pieces
- Combine wild rice, brown rice, 1 clove garlic, soy sauce, 1 cup orange juice and water in a saucepan. Cover, heat to boiling, reduce heat and simmer 45 to 50 minutes, or until water is absorbed.
- While rice is cooking, line a shallow baking dish with aluminum foil and spray with nonstick spray coating. Arrange chicken in prepared dish. Combine remaining garlic, remaining 1/4 cup orange juice, teriyaki sauce and sesame oil. Drizzle about half of mixture over chicken. Bake at 400 d F 20 minutes. Drizzle with remaining sauce and bake 5 to 10 minutes, or until chicken reaches 170 degrees and is fully cooked.
- Spoon rice into serving dish. Top with chicken and drizzle with collected juices. Garnish with chopped green onions and pecans.