What could be easier or more comforting? This is just a simple rice pilaf. I make it for a quick dinner whenever I have leftover roast chicken. You could also saute' a chicken cutlet or two in some butter and olive oil with a dash of salt and pepper --so easy!! You can see that I used my homemade chicken stock but I won't be too upset if you use a good organic prepared version (Swanson's organic chicken broth wouldn't be too bad). Of course you can use light brown or white rice but please try it with the brown. It is really hearty and comforting --I love brown rice! I also sometimes add lentils--very hearty!
Chicken & Brown Rice Pilaf
1 cup brown rice
1 cup cooked chicken (roasted, saute'd or grilled)
1 small or medium onion, chopped
1-2 garlic cloves, minced
2 1/4 cups homemade chicken broth (or store-bought)
1 Tablespoon olive oil
2-4 Tablespoons unsalted butter
1 -2 teaspoons salt (only if you have made homemade broth!) store-bought broth will have plenty of salt so don't add any more
1 teaspoon freshly ground pepper or to taste
chopped fresh parsley for garnish (optional)
Heat oil and 1 Tablespoon of butter in a saucepan over medium heat. Add chopped onion & garlic and cook until almost soft, about 2-3 minutes. Add the rice and cook for another minute or two stirring to coat the rice. Add the broth, chicken, and salt (if homemade broth) and pepper. Bring to a boil and then cover tightly with a lid and reduce to simmer for 45 minutes (or whatever you rice brand says). After 45 minutes remove from heat and let stand for 5 more minutes. Add 2-3 tablespoons of butter and stir. Taste for seasoning and add additional salt or pepper if needed. This recipe serves 4-6 as main course. This recipes doubles easily!