Roast chicken and rice make a great inexpensive dinner for family or friends. Fancy it up a bit with some wild rice and a splash of truffle oil. And if you're roasting two chickens for more than five or six just double this up. —inpatskitchen
5 to 6
cup rinsed and drained wild rice
2 1/2 cups
warm chicken broth
cloves minced garlic
dry white wine
half and half
minced summer savory (or as Hana Cooks from Whole Foods Market Cooking suggests 3/4 tsp fresh thyme)
In a small sauce pan, bring the water to the boil, stir in the wild rice and simmer for 35 to 40 minutes. Drain and set aside.
In another pan, bring the chicken broth up to a simmer and keep warm.
Melt the butter in about a 4 quart sauce pan or pot and gently saute the garlic for about a minute or until fragrant. Add the arborio rice and stir until all the grains are completely coated with the butter. Add the wine and over medium heat and while stirring pretty constantly, cook until the wine is almost evaporated.
Start adding the chicken broth, a ladle at a time, stirring all the while. As the broth is absorbed in the rice, keep adding a little more broth until you've used it all. This should take 20 to 30 minutes.
Add the half and half and continue stirring another few minutes until everything becomes nice and creamy. Stir in the wild rice, savory or thyme and parsley and then off the heat, stir in the Parmesan and one tablespoon of the truffle oil. If you like, add another tablespoon of truffle oil, season with a bit of salt and pepper and serve immediately.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!