Solo Chicken Mushroom Pilaf

"There is usually just enough flavorful liquid in the final dish to prompt me to eat this with a spoon. The natural flavoring of the mushrooms is similar to MSG and when paired with the sweetness of sauted onions, that was enough flavor for me. However Cooking is a Creative Sport, so feel free to add spices. I found that adding a quarter teaspoon of curry powder during step four made a very pleasant variation, and the kitchen smelled wonderful."
 
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photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich
photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich photo by Bill Hilbrich
Ready In:
35mins
Ingredients:
7
Serves:
1
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ingredients

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directions

  • Melt the butter with the olive oil in a frying pan that has a tight fitting lid.
  • Add the diced onion and saute until nearly transparent.
  • Dice the chicken breast and add to the pan, stirring until all sides of the meat have turned white.
  • Add the uncooked rice and stir until all of the grains are covered with the cooking fat.
  • Add the mushrooms, and stir.
  • Add the chicken broth, stir and bring up the heat until the liquid starts to simmer.
  • Put on the cover, reduce the heat to the minimum setting and set your timer for 15 minutes and walk away. DO NOT PEEK.
  • After 15 minutes, turn off the heat, DO NOT PEEK and set your time for another 15 minutes, and walk away.
  • Fluff with fork or spoon. Service options might include a small side salad and a cool beverage.

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Reviews

  1. Rather plain recipe, but very easy to cook! I added tony's, tabasco, salt, minced garlic, pepper, spinach, broccoli, and chicken seasoning. This livened up the flavor by quite a bit, and it became and pretty tasty meal :)
     
  2. Thank you Bill for a beautful dinner. I loved how it looked after itself. Will for sure be making this again. Might even think of making it for a quick lunch.
     
  3. Excellent! Tasty, easy to prepare, and perfect for lunch. I made a few minor changes - I used a larger chicken breast (200g), and reduced the butter to 1 tsp and oil to 2 tsp. I added 2 tsp of rose wine ("cooking juice") when I added the rice. I wanted to add the curry powder, but forgot :-) so I added a splash of soy sauce when I served it. A red bell pepper sautéed with the onions could add some color - I think I will give it a try.
     
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RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
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