with Wild Rice Medley and Creamy Green Beans
Ingredients: Chicken breast • Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Green beans • Carrot • Yellow onion • Wild rice medley (parboiled rice, wild rice) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol).
Allergens
Tags
Chicken Breasts
unit(s)
Tofu
unit(s)
Wild Rice Medley
cup
Green Beans
g
Carrot
unit(s)
Yellow Onion
unit(s)
Cream Cheese
unit(s)
Cream Sauce Spice Blend
g
Crispy Shallots
g
Cranberry Spread
tbsp
Soy Sauce
tbsp
Whole Grain Mustard
tbsp
Vegetable Stock Powder
g
Oil
tbsp
Butter
tbsp
Salt
0.063 tsp
Pepper
0.063 tsp
- Before starting wash and dry all produce. Preheat oven to 450°F.
- Using a strainer, rinse rice until water runs clear.
- Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
- To a medium pot, stir together wild rice medley, carrots, half the stock powder, 1 cup (2 cups) water and 1 tbsp (2 tbsp) butter. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-25 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- While rice cooks, trim green beans. Cut in half.
- Peel, then cut onion into 1/4-inch slices.
- Heat another medium pot over medium-high (use same for 4 servings). When hot, add 1 tbsp (2 tbsp) butter and onions. Season with salt and pepper. Cook for 3-4 min, stirring often until soft and golden.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**
- Sprinkle half the Cream Sauce Spice Blend over top. Stir to coat. Add cream cheese, half the mustard, remaining stock powder, 1/4 tsp (1/2 tsp) sugar and 1/3 cup (1/2 cup) water. Cook for 1-2 min, stirring often until sauce thickens slightly.
- Add green beans. Reduce heat to medium. Cover and cook for 7-10 min, stirring often until tender.
- Heat a large non-stick pan over medium-high.
- While pan heats, cut into 1/2-inch pieces, then pat dry with paper towels. To a shallow dish, add tofu and remaining Cream Sauce Spice Blend. Toss to coat.
- When hot, add 1 tbsp oil, then tofu. Pan-fry for 7-8 min, turning occasionally, until golden. (NOTE: Cook tofu in two batches for 4 servings, using 1 tbsp oil for each batch.)
- Remove pan from heat. Add soy sauce, half the cranberry spread and remaining mustard. Stir to coat.
- Fluff rice with a fork. Stir in half the crispy shallots.
- Thinly slice chicken.
- Divide rice, green beans, chicken and tofu between plates.
- Sprinkle remaining crispy shallots over green beans.
- Drizzle remaining cranberry spread over tofu.
If you've opted to add chicken breast, preheat oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through.**
Thinly slice chicken. Top plates with chicken.
1000
kcal
Calories
43
g
Fat
17
g
Saturated Fat
94
g
Carbohydrate
28
g
Sugar
10
g
Dietary Fiber
66
g
Protein
170
mg
Cholesterol
2450
mg
Sodium
1
g
Trans Fat
1500
mg
Potassium
700
mg
Calcium
6
mg
Iron
with Wild Rice Medley and Creamy Green Beans
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