Published Thursday, November 22, 2012
From Special Reports
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This week, enjoy an easy chicken/chow mein dish and savory wild rice stuffing.
Simply Easy One-Dish Chicken
By Barbara Wetherington
1 (16-ounce) can of chow mein vegetables, well drained
1 (10 3/4-ounce) can chicken and rice soup, undiluted
1 (10 3/4-ounce) can cream of chicken soup, undiluted
2 cups chopped cooked chicken
2 Tablespoons soy sauce
1 (3-ounce) can chow mein noodles
Preheat oven to 350°F. Mix first 5 ingredients in a mixing bowl. Stir well. Spoon into a well-greased 7x11-inch baking dish.
Sprinkle with chow mein noodles. Bake, uncovered, 25-30 minutes, until hot and bubbly.
Apple-sage Wild Rice Stuffing
-From the USA Rice Federation
4 ounces chopped pecans
1 Tablespoon and 1 teaspoon canola oil, divided use
1 1/2 cups diced celery
1 1/2 cups diced onions
1 medium red apple, such as Jonathan or Gala, halved, cored, and diced (about 1 1/2 cups total)
2 cups hot cooked brown rice
1 cup hot cooked wild rice
1/2 cup dried cranberries
1 medium jalapeno pepper, seeded (if desired) and finely chopped or 1/4 tsp. dried pepper flakes
1 1/2 Tablespoons chopped fresh sage or 1 1/2 teaspoons dried rubbed sage
3/4 teaspoon salt
Heat a Dutch oven over medium-high heat. Add the pecans and cook 2-3 minutes or until beginning to brown, stirring frequently. Set aside on separate plate.
Heat 1 teaspoon of the oil over medium heat. Cook the celery and onions 8 minutes or until beginning to lightly brown on edges, stirring occasionally. Add the apples and cook 4 minutes or until tender crisp. Stir in the pecans and the remaining ingredients and cook 3-4 minutes or until the rice mixture is heated, stirring occasionally.
Cook’s Note: To cook rice, bring 2 1/4 cups water to boil in medium saucepan. Add 1/3 cup uncooked wild rice, reduce heat, cover, simmer 5 minutes. Stir in 1/2 cup uncooked brown rice, cover, simmer 33-35 minutes or until tender and liquid is absorbed.