- 2 tablespoons butter
- 1/2 cup orzo or broken spaghetti
- Salt and pepper
- 1 1/2 cups long grain white rice
- 3 1/2 cups chicken stock/poaching liquid
- 1/3 cup toasted pine nuts
For the rice, heat a medium size saucepot over medium heat with the butter; melt. Add the pasta and toast to deep golden brown, nutty and fragrant; season with salt and pepper. Add the rice and stir for 1 minute; add the stock and bring to a boil. Reduce the heat to simmer; cover and cook for 18 minutes, to tender. Stir in the pine nuts and fluff with a fork.
Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon olive oil, a turn of the pan. Melt the butter into the oil and add the mushrooms. Brown well, then add salt, pepper and the thyme, asparagus, shallots and garlic. Stir to tender-crisp, 3 minutes. Sprinkle in the flour and stir a for minute or so more. Add the Marsala or sherry and stir; add the stock and thicken until it becomes a loose gravy. Add the chicken and parsley; remove from the heat and stir in the lemon juice.
Serve in shallow bowls lined with pilaf and filled with chicken sauté.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.