As you probably know by now, I’m always trying to find ways to get more homemade stock into our meals – they are chock full of minerals, which most of us are in dire need of. (Read more about the benefits of homemade stock.)
This stove-top chicken & rice was super simple and I know you’ll love it. It’s another great day-after-a-big-chicken-dinner kind of meal. It took very little time to make, but you do need to allow the time for the rice to cook.
- 6 cups chicken stock
- Cooked, chopped chicken (however much you have leftover)
- 2 cups organic brown rice or germinated brown rice
- Sea salt & pepper and other herbs as desired
- Optional: peas, corn, asparagus or carrots chopped small (I used frozen), whatever you’d like
- Sometimes I’ll add some real cream (never buy ultra-pasteurized) to make it extra dreamy
In a medium saucepan, combine the stock, chicken, & brown rice. (You can add a little more rice if you’d like less liquid in the final product, but we like there to be some liquid leftover when it’s done cooking – it soaks up a lot. Even by the time I took the above picture, most of the liquid had been absorbed.) Bring to a boil, stir once, turn the heat down to low, then cover and don’t peek for about 50 minutes. Taste to see if the rice is done, and continue cooking until it’s just right. Add plenty of sea salt and pepper to your taste – this step is key – get this right and everyone will love it. If you like it “confetti style”, add some chopped veggies and cook ‘til tender.
Now go check out more Real Food Wednesday links to see what you can learn today!
- Coming soon: I’ll tell you about my trip to CA this past weekend. I took a lot of pictures.
- Eating healthy on a BUDGET
- Have you seen this pudding post? Comparing “Jello” pudding to organic pudding.
- More MAIN DISH RECIPES
- Visit Tasty Tuesday, What I Learned This Week, Works for me Wednesday or Blessed with Grace for more great links!
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{ 10 comments… read them below or add one }
CHEESESLAVE 07.22.09 at 2:09 pm
This looks yummy, Kel. Very similar to risotto — only without the stirring. And without the cream and Parmesan cheese.
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Kelly 07.22.09 at 4:15 pm
Geesh, that’s a good idea, next time I’ll add cream and Parmesan cheese, two of my favorite things in the world! I love how risotto gets a bit of a fried flavor and texture when it’s done right…which I can’t seem to pull off by the way.
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Rachel 07.23.09 at 8:27 am
I use stock anytime I have to cook rice and in almost any time (when I remmeber) that i need to add water to a skillet or crock pot dish. It really ups the flavor.
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Ave @ Made in Canarias 07.28.09 at 6:27 am
Looks delicious!
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angie 07.28.09 at 9:38 am
sometimes I wish my family would eat rice I will try to see if this recipe will please them sounds great
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Ginger 07.28.09 at 1:49 pm
Yum, chicken and rice. Plus brown rice rocks!
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Lisa@Blessedwithgrace 07.28.09 at 2:52 pm
That does look good and sound easy! Thanks for all your healthy reminders.
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Sharon 07.28.09 at 4:29 pm
Yummy.
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Janmary, N Ireland 07.28.09 at 6:44 pm
LOVE the look of this.
I always try to make chicken stock after I roast a chicken, so always have lots to use – must try this.
Thanks for sharing.
[Reply]
Nicole Feliciano 07.31.09 at 12:49 am
Who doesn’t love easy! This week I did White Sangria. Hope you’ll link up over at Momtrends Friday Feasts:
http://momtrends.blogspot.com/2009/07/fridays-feasts-white-sangria.html
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