Solochickenmushroompilaf Recipes

SOLO TERIYAKI CHICKEN PILAF

Steps:

• Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour.
• Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
• Heat a shallow pan with a tight fitting cover and add the cooking oil.
• Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
• Stir until the rice is mixed with the oil and then add the liquid.
• Cover, and reduce flame to the lowest level.
• Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.

WILD RICE AND SHIITAKE MUSHROOM PILAF

Steps:

• Heat the oil in a large oven proof skillet. Add the onion, celery, and carrots. Cook until just soft.
• Add the mushrooms, pecans, and rice. Cook for 5 minutes, stirring frequently.
• Add the broth, stir well, cover and place in a 350 degree oven for 50-60 minutes or until rice is tender.

SOLO CHICKEN MUSHROOM PILAF

Steps:

• 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.