Black Raspberry Glazed Chicken With Wild Rice Stuffing

Ingredients:

8 boneless skinless chicken breast halves, flattened
salt
paprika
garlic powder
1/2 cup flour
1/2 cup butter
7 ounces long grain and wild rice blend
2 cups chicken broth
1/2 cup slivered almonds, toasted
1/2 cup seedless black raspberry jam
2 tablespoons frozen orange juice concentrate
1/2 cup honey
1 teaspoon finely grated orange rind

Directions:

Sprinkle chicken with salt, paprika and garlic powder. Set aside.
Prepare rice according to package directions, substituting broth for water.
Toss rice with almonds. Set aside.
Heat jam, oj concentrate, honey and orange peel in saucepan until blended.
Place some rice on one breast,.
Roll and secure with toothpicks.
Dust with flour.
Repeat with remaining breasts.
Melt butter in 9x13 pan and roll breasts in butter.
Bake 40 minutes at 325º.
Baste with glaze and continue baking and basting until tender, approximately 30 minutes.
Serve with additional rice, if desired.

Read More

Sushi Rice

Ingredients:

• 2 cups sushi rice
• 2 cups water
• 4 tablespoons rice vinegar
• 3 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons mirin
• kelp, leaf (optional)

Directions:

1. Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear.
2. Place rice to drain in a strainer.
3. Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true).
4. While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.
5. If using a kelp leaf,it should be about 2 in long
6. Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.
7. Add rice to the pot.
8. Bring quickly to a boil and then reduce to a simmer.
9. Cover the pot and DON'T touch it until the end, NO PEEKING.
10. Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.
11. Let rice rest for 10 min and then remove the cover.
12. Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.
13. Mix rice gently, careful not to break it.
14. Sushi rice is best used at body temperature.

Read More