Wild Rice Baked Chicken
Wild Rice Baked Chicken recipe
Yield
4 servingsPrep
15 minCook
90 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
wild rice
uncooked |
|
| 4 | each |
celery stalks
diced |
|
| 1 | medium |
green bell peppers
diced |
|
| 1 ⅓ | cups |
water
|
|
| 2 | teaspoons |
chicken bouillon, powdered
|
|
| 1 | teaspoon |
salt
|
|
| 2 | each |
chicken breasts
whole |
|
| 1 | x |
soy sauce, tamari
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
wild rice
uncooked |
|
| 4 | each |
celery stalks
diced |
|
| 1 | medium |
green bell peppers
diced |
|
| 315 | ml |
water
|
|
| 1E+1 | ml |
chicken bouillon, powdered
|
|
| 5 | ml |
salt
|
|
| 2 | each |
chicken breasts
whole |
|
| 1 | x |
soy sauce, tamari
|
*
|
Directions
In bowl, thoroughly wash Wild Rice, drain in strainer.
In buttered 2-quart casserole or baking dish .
Mix Wild rice, celery, green peppers, water, bullion, and salt.
Skin and half chicken breasts and place on top of rice mixture; brush with soy sauce.
Cover dish, bake in 350℉ (180℃) oven for 1½ hours or until wild rice is tender.
