Thursday, December 2, 2010
Mushroom Chicken and Rice
The unique blend of spices are what make this dish. It's a hearty rice mixture that comes together in one pot, so clean up is a breeze! The toasted nuts on top add a delightful crunch, they're my favorite part :)
-3 tablespoons olive oil
-1 white onion, diced into small cubes
-2 cups fresh mushrooms, diced
-2 cups cooked chicken (shredded or cubed chicken breast)
-1 1/2 cups calrose rice (soaked in water for 2 hours)
-2 cups chicken broth
-salt and pepper to taste
-1 heaping tablespoon ground cardamom
-1 teaspoon ground cinnamon
-1 teaspoon ground coriander
-1/2 cup toasted sliced almonds
-Heat olive oil in a pot on high heat and cook onions until they are browned. Add mushrooms, ground cardamom, cinnamon, pepper and coriander and cook an additional few minutes.
-Drain rice in a colander and wash with cold water to remove the starches. Add to the pot and saute for several minutes until half cooked. Add cooked chicken and chicken broth, reduce heat to low, place lid on pot and cook for 15-20 minutes (I usually cook for 18).
-Uncover and mix rice lightly, then cover and let sit for another 15 minutes.
-To serve, place rice on platter and sprinkle nuts on top. Serve with plain yogurt.