Top Review by Proud Veteran's wife
Made for Photo Tag Spring 08 WOW! I honestly did not expect this dish to be very flavorful, boy was I wrong! I stayed true to the recipe and followed as stated. I did double for a family meal. My family all gave this 5 stars! I didn't even add any additional salt (or salt substitute). I did use the low sodium chicken broth, and I'm just amazed at how much flavor was really in this dish! For the chicken I used chopped up chicken breasts that were baked in garlic powder on both sides (no salt). Very flavorful and healthy! We will make this again for sure thanks a bunch!!
- 1 tablespoon margarine
- 1 tablespoon olive oil
- 1⁄2 cup celery, thinly sliced
- 1⁄4-1⁄2 cup onion, chopped
- 1 garlic clove, minced
- 2 medium carrots, halved and thinly sliced
- 2 cups low sodium chicken broth (pref. homemade)
- 2⁄3 cup brown rice
- 1⁄8-1⁄4 teaspoon pepper
- salt substitute (if broth needs it)
- 1 (4 ounce) boneless skinless chicken breasts, cooked and cubed (about 1 cup)
- 1 tablespoon fresh parsley, minced or 1 teaspoon dried parsley
Directions See How It's Made
- In saucepan, melt margarine and combine with olive oil.
- Add celery & onion and saute until tender. Add garlic for the last minute.
- Add carrots, broth, rice and pepper (and salt sub. if using) and bring to a boil.
- Reduce heat, cover, and simmer for 35 minutes, or until rice is tender.
- Stir in chicken and parsley, cover, and simmer for 5 minutes longer or until heated through.