2 (6.2-ounce) packages fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
1/2 cup chopped green onions
1 (14-ounce) can quartered artichoke hearts, drained
1 (2 1/4-ounce) can sliced ripe olives
How to Make It
Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove from pan; keep warm.
Recoat pan with cooking spray. Add sausage; sauté 5 minutes or until browned. Add mushrooms, 2 cups onion, and garlic; sauté 3 minutes. Add broth and rice, omitting seasoning packets; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Stir in chicken, green onions, artichokes, and olives. Cook 3 minutes or until thoroughly heated.
All I can say about this recipe is "meh". I had wild rice leftover from another meal, so was looking for something to do with it. The diverse ingredients in this recipe appealed, so I gave it a try. In the end, what I got was something enormously bland. Except for the smoked sausage, which stands out in every bite and doesn't seem to go with the rest of it. The artichokes and olives didn't seem to add anything either. I won't be making this again.
This is delicious, healthy comfort food. I think the olives are not required here (save some fat), and I usually increase the other vegetables, because it's pretty meat-heavy. Also, because I prefer the texture and have the time, I will use plain old wild rice (8 ounces) and long-grain brown rice (4 ounces). I soak the wild rice while I'm preparing everything else, and I add about 20 minutes to the cooking time.
This is seriously tasty, and, as a side note, I've prepared it several times for friends recovering from surgery and chemotherapy, and it's well-tolerated. Savory but not overpowering.
Yum! I like to think of this as rice pilaf on steroids - a simple rice pilaf chalk full of yummy chicken, sausage, artichokes, and olives. I served it with a simple salad in dijon vinaigrette on the side, which made a filling and quick weeknight meal.