Monday, August 23, 2010

farm recipe - brown rice chicken casserole

of the many different ways to preserve veggies and fruit from the garden, creative-cooking delicious comfort food (especially on rainy weekends) has got to be one of our favorites.
i modified a recipe my father shared with me - wild rice and chicken casserole - to include some of the overabundant greens from the garden.  i'm happy to report the meal was a success and will be accompanying conroy to work several times this week. 

without further ado

2 c long grain brown rice
1 lrg onion
1 celery stalk
1 broccoli crown and stalk
1 bunch of kale
2 10oz cream of broccoli (our try homemade)
1/2 c of whole yogurt
3/4 dry white wine
1 1/4 tsp of curry powder
3 c cubed chicken
s + p to taste

cook rice.  boil chicken 'til done.  saute onion, celery, broccoli, and kale.  add soup, curry, and chicken. take off from heat. add yogurt, rice and the booze, and mix it all up. put it in a casserole dish (9X12, or 11X13, or what have you) and bake for about 20-25min at 350F. 

the original recipe called for butter and sour cream. but we like our arteries, here at the happy lil' farmstead. and the above recipe is still very tasty. we ate it with some edamame on the side and they went together well.

1 comment:

  1. I'm going to try this one! Nothin I like more than a casserole.