We went to a party this past weekend, and I ended up hovering around the most amazing dish of wild rice and vegetables. I asked the chef how they made it, and it was so easy and so delicious that I knew I had to make a similar version for myself this week! There are actually two ways to make this dish, so I will show you the first way, and then tell you how they prepared it. The ingredients are the same, and both ways are equally delicious
Wild Rice (I used two 90 second Uncle Ben's packets)
Chicken breast, sliced
1 clove of minced garlic
White or Yellow Onion, chopped
White Button Mushrooms
Red Pepper, chopped
Newman's Own Oil & Vinegar Salad Dressing
Crumbled Fat Free Feta Cheese
Salt and Pepper
Since my camera had a dead battery, it didn't occur to me until halfway through the cooking process to take photos with my iPad. Sorry for the graininess, but here's what you missed:
Cook the chicken slices in a skillet with a little garlic. While the chicken is cooking, chop the onion, pepper, broccoli, and mushrooms. Toss in the pan.
These are the two ingredients that truly make this dish.
Once you get the vegetables in with the chicken, add about 1/4 cup of the salad dressing to the pan, and cook over medium high heat. Be sure to toss them well so that they can soak up the flavors of the dressing.
Cook until the onions and broccoli are soft. Remove from heat, and while it is cooling down, cook your rice (90 seconds). If you don't use bagged rice, you may want to cook your rice before you cook the other ingredients and set aside.
Add the rice, and about 1/4 cup of the crumbled feta cheese, and lightly toss. I know it sounds like an odd ingredient, but as it melts into the rice, it makes the rice and dressing creamy. You also want to let the mixture sit for a few minutes before tossing again, as the rice needs to soak up the remaining dressing that has not cooked off.
After a few minutes, add a bit of salt and pepper, toss well, and serve warm.
Use the same ingredients above. Cook the chicken with the mushrooms and onions only, and cook the rice ahead of time, and allow these to cool completely. Chop the broccoli and pepper and leave them raw. They will add some crunch to the mixture.
In a large bowl, toss the chicken, mushrooms, onions, broccoli, peppers, and rice, and add in the salt, pepper, dressing and feta cheese. Toss well.
Refrigerate for 1 hour or more so that the mixture is cold, and the rice and veggies have had a chance to soak up the dressing. The mixture should be almost creamy or sticky in texture, so if it is too dry, add a little more dressing as needed.
Serve this cold or at room temperature to guests.
I actually ate the leftovers cold from the dinner above, and it tasted just the way their mix did at the party. However, I like some of the veggies a little crisp, so I think in the future, I would serve it cold with the raw veggies. Either way, it is so simple and delicious!