Rosemary Chicken and Wild Rice

Rosemary Chicken and Wild Rice puts wild rice or a wild rice/brown rice mix, olive oil and garlic at the center of a chicken recipe and finishes in about 35 minutes, enough for 4 -6 servings.

• Yield 4 -6 servings
• Ready in 35 minutes
• Prep 10 minutes
• Cook 25 minutes

Ingredients

• 1 cup wild rice or a wild rice/brown rice mix
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 1/2 pounds boneless skinless chicken breasts (cubed (about 2 large chicken breasts))
• 2 medium carrots (diced (or 14-16 diced baby carrots))
• 1 tablespoon dried rosemary or 2 tablespoons finely chopped fresh rosemary
• 1/3 cup orange marmalade
• 2 tablespoons Dijon mustard
• 1/4 teaspoon ground black pepper

Instructions

1. In a medium pot, cook the wild rice according to package directions. If desired, sub the water for chicken broth and 1/2 teaspoon salt to give the rice a boost in flavor.
2. While the rice is cooking, heat the oil in a large 12-inch nonstick skillet over medium heat. Add the garlic and saute, stirring constantly, until the garlic is golden and fragrant, 1-2 minutes. Add the chicken and carrots and saute, stirring frequently, 3-4 minutes. Stir in the rosemary and cook until the chicken is cooked through, 3-4 minutes longer.
3. Stir in the marmalade, mustard and pepper. Cook, stirring frequently until heated through, about 3 minutes. Stir in the hot rice. Toss to combine. Serve immediately.

Give it a minute off the heat, then serve it while it is still hot.