Herbed Chicken With Wild Rice Recipes
HERBED CHICKEN WITH WILD RICE
My family is always very busy. With three kids involved in many different after-school and evening activities, it's nice to come home to a meal that's already prepared and ready to eat! -Becky Gifford, Conway, Arkansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken., In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until chicken is tender.
Nutrition Facts : Calories 351 calories, Fat 11g fat (3g saturated fat), Cholesterol 88mg cholesterol, Sodium 890mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
HERBED CHICKEN AND RICE
Marjoram, thyme, rosemary and sage make this main dish taste like Thanksgiving. Your family will love the crunchy surprise of chopped walnuts. -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute chicken in butter for 3-4 minutes. Add the carrots and onion; saute until tender. , Add water and seasonings; bring to a boil. Stir in the rice. Cover and remove from the heat; let stand for 5 minutes. Garnish with walnuts.
Nutrition Facts : Calories 299 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 66mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
WILD RICE AND HERBED CHICKEN
This recipe is from the kitchen of Martin James of Copenhagen, Denmark. I hope you enjoy it as much as my family does. This recipe is very flavorful and the rice and chicken are tender and not mushy.
Provided by Pat Duran
Categories Chicken
Time 5h40m
Number Of Ingredients 9
Steps:
- 1. Sauté chicken pieces and mushrooms in oil and butter until chicken is lightly browned, Place bacon on bottom of a 3 1/2 quart of larger crock pot. Place rice over bacon. Reserve package of seasonings in the rice. Place chicken tenders over rice. Pour soup over chicken, then add water. Top with reserved seasonings and sprinkle with herb mixture. Cover and cook on LOW for 5 1/2 hours or until rice is tender and NOT mushy.
HERBED CHICKEN & WILD RICE CASSEROLE
I will be honest. I have not tried this recipe yet. It is planned for the near future, though. I received this recipe in one of those newletters you receive via the email, but I can't remember which one.
Provided by Jellyqueen
Categories One Dish Meal
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the chicken pieces and mushrooms in oil and butter until chicken is very lightly browned.
- Place bacon on bottom of 3 1/2 quart or larger crockpot.
- Place package of rice over bacon, reserving the package of seasoning that is enclosed in the box.
- Place chicken tenders over rice.
- Pour soup over chicken, then add water.
- Top with seasonings and sprinkle with herb mixture.
- Cover and cook on LOW for 5 to 6 hours, or until rice is tender.
- NOTE: Some of the boxed rice mixes may already be combined with the seasonings.
- That is not problem.
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HERBED CHICKEN WITH WILD RICE RECIPE [SLOW COOKER] - …
From momspotted.com
5/5 (1)Estimated Reading Time 2 minsServings 6
- Place rice in a 5-qt. slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and butter. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken.
- In a small bowl, combine the soup, water, bacon, herbs and contents of seasoning packet. Pour over top. Cover and cook on low for 4-5 hours or until meat is tender. Yield: 6 servings.
SLOW COOKER HERBED CHICKEN AND RICE PILAF. - HALF …
From halfbakedharvest.com
4/5 (589)Total Time 4 hrs 20 minsEstimated Reading Time 6 minsCalories 439 per serving
- 1. In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper. 3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and addition 1/2 cup broth and cook another 30 minutes on high.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
- 1. In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the rosemary. 4. Cover, select the manual setting, and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
SLOW COOKER HERBED CHICKEN WITH WILD RICE RECIPE - …
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Estimated Reading Time 1 min
HERBED CHICKEN WITH WILD RICE | MIDWEST LIVING
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3.9/5 (97)Total Time 1 hr 30 minsCategory Main CourseCalories 596 per serving
- Heat a large 3-5 quart brasier or dutch oven over high heat. Add the 2 tablespoons olive oil. Place the chicken in a ziplock bag and toss with the remaining 2 tablespoons olive oil, thyme, rosemary, brown sugar, and a good pinch of both salt and pepper. Add the chicken to the hot brasier (or whatever you are using) and sear on both sides until lightly browned, about 2 minutes per side. Remove the chicken from the pan. Repeat with any remaining chicken, remove from the pan.
- Reduce the heat to medium and add 2 tablespoons butter. Add the orzo and cook about 1-2 minutes or until lightly toasted and golden, stirring often (watch this closely as it burns fast). Add the wild rice and toast another 1-2 minutes, stirring often. Toss in the carrots and mushrooms, cook 2 minutes. Add the chicken broth, beer and another pinch of salt and pepper. Use a wooden spoon to scrape up any browned bits off the bottom of the pan. Stir in the parsley and sage. Remove from the heat.
- Place the chicken right on top of the rice. Drizzle with lemon juice, season lightly with salt and pepper. Add the onion quarters and garlic (you can leave the skin on the garlic). Throw in a few sprigs of fresh thyme and rosemary. Divide the remaining 4 tablespoons of butter over the chicken pieces. Cover the pan tightly with a lid (or tin foil if you have to, but a tight fitting lid works best).
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Servings 10Total Time 40 minsCategory Side Dishes
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- Heat oil in a skillet over medium-high. Add celery and onion; cook, stirring occasionally, until tender, about 8 minutes. Add apples; cook, stirring occasionally, until apples are tender-crisp and browned, 5 to 7 minutes. Stir in toasted bread cubes, rice, walnuts, chopped parsley, chopped sage, lemon juice, salt, and pepper. Cook until heated through, about 3 minutes. Spoon onto a serving platter. Top with parsley leaves.
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