Tag Archives: wild rice

Let’s Get Wild! Creamy Lemon Chicken with Wild Rice

For a lot of people, when you are deciding on a side dish to make with your dinner, the easy fallback is always to go with white rice or a potato. They are great sides to make, no doubt about it, and you don’t have to think much about them to make a baked potato or cook up some white rice. However, once in a while you need to have something different. It can get pretty boring if you eat just plain white rice all of the time. We eat a lot of rice in our house so I actually always have a few different options available that we can use for rice. There is always white rice, but I also have brown rice, jasmine rice, arborio rice for risotto and wild rice. I also try to keep a good selection of beans and other grains like quinoa or couscous around for those days when we really want something different. Now not everyone is a big fan of the wild rice option. Sean would prefer I didn’t make it since he doesn’t really care for it, but Michelle and I both like the flavor and texture it provides to a meal. Technically, wild rice is a combination of four separate grasses and the grain that is harvested from them. There are three species that are grown in North America – Texas wild rice, Northern wild rice, and wild rice – and one species that is grown in China. If you want to learn a little bit more, the Wikipedia entry on wild rice is interesting.

In any case, you can find wild rice pretty readily in most supermarkets. The great thing about is, that like other grains, when it is uncooked it can last almost indefinitely so you can get some to keep in your pantry and always have it available. I find that it goes particularly well with chicken dishes and fish and takes to a sauce really nicely, so this recipe from Delish for creamy lemon chicken with wild rice seemed like a great dinner to cook.

Creamy Lemon Chicken with Wild Rice

6–8 bone-in, skin on chicken thighs

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

1 tablespoon butter

3 garlic cloves, minced

1 onion, chopped

1/2 cup dry white wine (such as Sauvignon Blanc) or water

1  chicken stock

2 lemons

1/4 cup heavy cream

1 cup wild rice

1/4 cup chopped parsley

Preheat the oven to 475 degrees. Preheat a large cast iron skillet on high heat. Rinse the chicken and pat dry the chicken thoroughly with paper towels; season the chicken with salt and pepper. Add 1 tablespoon of olive oil and 1 tablespoon butter to the skillet. Cook the chicken skin side down in two batches until the skin is crisp and golden brown, about 5 minutes. Transfer the chicken to a dish skin side up and set it aside.

Reduce the skillet heat to medium-high. Add the garlic, onion, 1 teaspoon of salt and 1/2 teaspoon of pepper and cook for 1 minute. Deglaze the pan with the white wine and chicken stock; scrape the bottom of the pan and bring the mixture to a boil. Add the zest and juice of one lemon, then cut the remaining lemon into wheels and add it to the sauce. Stir in the heavy cream; bring the mixture to a boil and place the chicken in the skillet skin side up in a single layer. Bake the chicken in the oven for 20 minutes.

Meanwhile, cook the wild rice according to the package directions.

Add the cooked wild rice to the skillet to absorb the sauce. Garnish the dish with parsley and serve in the skillet immediately.

The wild rice can take anywhere from about 25 minutes to close to an hour depending on what type you buy, so I started my rice the same time I started the chicken and had both done at about the same time. If you like lemon sauce this one is certainly for you. The lemon really stands out and the sauce goes well with the chicken and the rice. You could make this an almost one pot meal if you put some vegetables in alongside the chicken when you bake it, like peas, asparagus, broccoli (it seems to need something green to me) or any other vegetable you prefer that will take well to baking and the lemon sauce. The dish thickens up nicely when you add the rice into it and it makes for a nice hearty meal during the week that is easy to make. I used chicken thighs because that is what the recipe called for and I always have them on hand in the freezer since they are inexpensive, but you could use any type of chicken pieces that you like best; just adjust your cooking time to be sure it is cooked through all the way or not overcooked (as could easily happen with boneless breasts).

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!




Posted by on July 11, 2016 in Cooking, Dinner, Poultry, Rice, Uncategorized


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Oven Roasted Rack of Pork

This week was mostly a week of meals I had already posted recipes for, so I really didn’t have anything new to write about other than this one meal that I made. I had gone shopping at Adam’s last week and they had a center cut rack of pork on sale for a really good price. I had never made one before, the rack only cost about $5.00 and would more than feed the three of us, so I figured what the heck and I bought one. Then I had to try to find a recipe to use to make it. I looked around at all the usual places I got on the Internet for recipes, but I didn’t really see what I liked, so I put my faith in Google and went looking there. That is where I turned up this recipe, on a website called A Culinary Journey With Chef Dennis. The recipe sounded good, it was easy, and I had all the ingredients, so it was the winner.

Oven Roasted Rack of Pork

1 8 bone center cut rack of pork, frenched

Olive oil

Salt and pepper

2 tablespoons Montreal Steak Seasoning

2 carrots, chopped roughly

1 onion, chopped roughly

2 stalks of celery, chopped roughly

6 cloves of garlic, peeled

Preheat the oven to 450 degrees. In a roasting pan, add the rough cut vegetables. Rinse the rack of pork and pat it dry with paper towels. Place the rack, fat side up, on top of the vegetables in the pan. Apply a liberal amount of olive oil to the pork, rubbing it into the meat. Sprinkle the entire rack with salt and pepper, and then coat with the Montreal Steak Seasoning (use more if you want more of coating to form a crust). Place the pan in the oven and roast for 15 minutes.

After 15 minutes, reduce the oven temperature to 325 degrees and continue roasting for approximately 2 hours or until the internal temperature on the outside of the rack has reached 160 degrees. This will ensure that the outside of the pork is well done while the center cuts are not quite as cooked.

Remove the rack from the oven and place it on a cutting board and tent loosely with aluminum foil. Allow the pork to rest for 10 minutes before slicing. While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop over medium-high heat. With a spoon, loosen all the baked meat scraps from the pan to help make a pan gravy. Allow to cook and reduce for 10 minutes. Strain out all the vegetable pieces.

Cut the rack along the bones, making even portions of pork and serve with the pan gravy.

It was very simple and made for a nice, elegant meal. This one might be better served for a weekend  when you have more time to cook it instead of a weeknight meal, but it is quite delicious. I served it with some wild rice and brussels sprouts and it was all very good and looked great on the plate.

Another easy meal for your arsenal! We’re going shopping so I still haven’t planned out the meals for next week yet, so we’ll have to see what comes along and is on sale for next week to make. Check back and see what I can come up with. Until next time, enjoy your evening and enjoy your meal!

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Posted by on January 18, 2013 in Cooking, Cooking Websites, Dinner, Pork


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