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Sunday, November 14, 2010

Curried Brown Rice with Basil Chicken in White Wine (for one)

1 cup brown rice
1/2 cup frozen peas
1 tbsp butter
1 tsp salt
1 tbsp medium curry
2 cups water

Rinse 1 cup of brown rice for five minutes.  Measure two cups of water into pot, add 1 tablespoon of butter and 1 teaspoon of salt, bring to a boil.  Add rice in once water is boiling, cover and lower temperature to medium low.  Simmer.  Add 1 tablespoon of medium hot curry powder and 1/2 cup of frozen green peas to simmering rice after ten minutes.  Simmer for 15 more minutes or until all water is gone.

2 boneless/skinless chicken thighs
1 tbsp dry basil
1/2 cup white wine (Riesling)
1 tbsp canola oil
1 tsp salt

In a cast iron frying pan, heat oil on medium high heat.  Add chicken thighs to frying pan and brown on both sides.  Sprinkle basil and salt over chicken and turn after several minutes to ensure chicken is cooked through.  After 7 to 8 minutes, lower heat to medium low and slowly add wine to pan, turning chicken to soak all of the chicken in the wine.  Simmer for another 3 to 4 minutes until most of the wine is gone.  Serve with rice above.

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