with Spinach and Mirepoix
Chicken, wild rice, veggies and a white wine-scented broth make for coziness in a bowl. Cook the rice separately to speed up this simple supper. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Organic chicken breast • Mirepoix (carrot, onion, celery) • Wild rice medley (parboiled rice, wild rice) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spinach • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic.
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Wild Rice Medley
0.5 cup
Mirepoix
113 g
Chicken Stock Powder
7.5 g
Garlic, cloves
2 unit(s)
Zesty Garlic Blend
7 g
Baby Spinach
28 g
White Cooking Wine
4 tbsp
Butter
1 tbsp
Oil
1 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, add wild rice medley, 1 cup (1 3/4 cups) water, 1 tbsp (2 tbsp) butter and half the stock powder. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, roughly chop spinach, if desired.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels. On a separate cutting board, cut into 1-inch pieces.
- Season with salt and pepper.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken and mirepoix.
- Cook for 3-4 min, stirring often, until mirepoix starts to soften and chicken begins to brown. (NOTE: Chicken will finish cooking in step 4.)
- Add garlic and Zesty Garlic Blend. Cook for 30 sec, stirring until fragrant.
- Add cooking wine. Cook for 2-3 min, scraping up any browned bits from the bottom of the pot until wine is absorbed.
- Add 1 1/4 cups (2 cups) water, and remaining stock powder. Bring to a gentle boil. (TIP: If you prefer a more brothy stew, add more water, 1/4 cup at a time.)
- Once boiling, reduce heat to medium-low.
- Cook for 5-8 min, stirring occasionally, until chicken is cooked through.** (NOTE: If rice isn't finished cooking, reduce heat of the large pot with chicken to low. Cover and keep warm.)
- When rice is done, fluff with a fork. To the pot with stew, add rice and spinach.
- Cook for 1 min, stirring until spinach wilts.
- Remove from heat. Season with salt and pepper.
- Divide chicken and wild rice stew between bowls.
560
kcal
Calories
18
g
Fat
6
g
Saturated Fat
49
g
Carbohydrate
2
g
Sugar
3
g
Dietary Fiber
44
g
Protein
140
mg
Cholesterol
1050
mg
Sodium
0.3
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
2
mg
Iron
