Recipe
Poached Chicken with Quinoa and Brown Rice
Serves: 4
Ingredients:
Chicken:
4 – 6 ounce Kosher boneless and skinless chicken breasts
1 quart chicken stock
Pesto (see recipe below)
8 ounces of Crimini Mushrooms – chopped coarsely
1 bunch of asparagus – ends trimmed and diced
Hodgson Mill Quinoa and Brown Rice (Mediterranean)
For the Pesto:
3 cloves garlic
¾ cup pine nuts
1 cup Parmesan cheese, grated
3 cups loosely packed basil
2/3 cup extra virgin olive oil
Sea salt and freshly ground black pepper
4 – 6 ounce Kosher boneless and skinless chicken breasts
1 quart chicken stock
Pesto (see recipe below)
8 ounces of Crimini Mushrooms – chopped coarsely
1 bunch of asparagus – ends trimmed and diced
Hodgson Mill Quinoa and Brown Rice (Mediterranean)
For the Pesto:
3 cloves garlic
¾ cup pine nuts
1 cup Parmesan cheese, grated
3 cups loosely packed basil
2/3 cup extra virgin olive oil
Sea salt and freshly ground black pepper
Directions:
Bring the chicken stock to a simmer in pot large enough to poach the chicken in an even layer. Add the chicken, cover the pot partially and poach gently just until the chicken is cooked through – about 7 - 10 minutes. Check for doneness and do not over cook, as the chicken will dry out.
For the Quinoa and Brown Rice:
In a medium skillet, sauté the Crimini Mushrooms in a small amount of olive oil. When they start to brown, add in the asparagus and cook for just another minute, keeping the asparagus bright green. Remove to platter and then prepare the Quinoa and Brown Rice according to package directions. Add in the mushrooms and asparagus and toss gently to combine.
To serve:
For the Pesto:
To make the pesto, put the garlic in a food processor and pulse to a fine chop. Add ½ cup pine nuts, 2/3 cup cheese, the basil, 1 teaspoon salt, ½ teaspoon pepper, and process until finely chopped. With the motor running, add the oil in a slow and steady stream, blending until well combined. Adjust seasoning if necessary.
For the Quinoa and Brown Rice:
In a medium skillet, sauté the Crimini Mushrooms in a small amount of olive oil. When they start to brown, add in the asparagus and cook for just another minute, keeping the asparagus bright green. Remove to platter and then prepare the Quinoa and Brown Rice according to package directions. Add in the mushrooms and asparagus and toss gently to combine.
To serve:
In each of four shallow bowls, ladle the Quinoa and Brown Rice. Slice the chicken and shingle four to five pieces over each. Drizzle a nice amount of the pesto over the chicken and serve immediately.
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