Brown and Wild Rice Bowl with Broccoli Pesto and Wild Mushrooms

More delicious broccoli and rice. 🙂 My husband and son ate this rice bowl topped with grilled chicken. I thought that it was perfect as is!

This recipe was adapted from Sara Moulton.com. I actually doubled this full-flavored broccoli pesto and served the extra batch over penne with chopped fresh tomatoes.

Yield: Serves 4

For the Rice Bowl:

• 2/3 cup brown Basmati rice
• 1/3 cup wild rice
• 2 cups vegetable or chicken stock (or water with 1/2 teaspoon salt), divided
• 1 cup broccoli pesto (recipe below)
• 3 T extra-virgin olive oil
• 10 ounces sliced wild mushrooms (I used cremini mushrooms)
• Kosher salt and freshly ground black pepper, to taste
• finely grated Parmigiano-Reggiano, for garnish

1. Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.
2. Meanwhile, in a large skillet, heat the oil over medium heat.
3. Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated.
4. Add the broccoli pesto and cook stirring for 1 minute.
5. Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well.
6. Add the remaining  1/4 cup broth and salt and pepper, to taste.
7. To serve, spoon into bowls and sprinkle with freshly grated cheese.

For the Broccoli Pesto:

Yield: about 2 cups

• 1/2 cup slivered blanched almonds or chopped walnuts
• 6 ounces broccoli, trimmed if necessary and coarsely chopped
• 1/4 cup chopped scallions
• 2 ounces Parmigiano-Reggiano, finely grated
• 3 T extra virgin olive oil
• 3 large garlic cloves, minced
• Kosher salt and freshly ground black pepper to taste

1. Preheat the oven to 350 F, preferably on convection.
2. Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.
3. Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade.
4. Pulse until the mixture is finely chopped but not pureed.
5. Transfer the pesto to a bowl and stir in salt and pepper to taste.
6. Use as directed in recipe.

Note: The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.

Thai Green Curry with Chicken

I love Thai curries. My go-to Thai takeout dish is ALWAYS red curry- so this was a nice change of pace. 🙂 This dish is a super-quick cook made with store-bought curry paste.

I adapted this Everyday Food recipe by using a combination of chicken meat, adding shallots, green peppers, and coconut oil, and by serving it over brown rice. It was a wonderful end-of-summer dish as it made use of my grill, garden basil, and CSA green beans and bell pepper, while also being the warm and filling meal perfect for a cool evening. Healthy, flavorful, and delicious!

Yield: Serves 4

• 1 cup brown Basmati rice
• 1 tablespoon cornstarch
• 2 cups chicken stock
• 2 tablespoons coconut oil
• 12 ounces (about 3 1/2 cups) green beans, stem ends removed, halved crosswise
• 1 green bell pepper, diced large
• 1 medium onion, halved and sliced
• 1 medium to large shallot, halved and sliced
• 2 tablespoons Thai green curry paste
• 1 skinless, boneless chicken breast and 5 skinless, boneless chicken thighs
• 1 can (14.5 ounces) coconut milk (I used light coconut milk)
• 1 cup torn fresh basil leaves
• 2 tablespoons fresh lime juice (from 1 lime)
• coarse salt and freshly ground black pepper

1. Season the chicken meat with salt and pepper. Grill or broil the meat to cook. Cut into 1-inch pieces, set aside.
2. Cook rice according to package instructions. (I cook 1 cup of rice in 2 cups of chicken stock for 30-40 minutes.)
3. Meanwhile, place cornstarch in a small bowl; whisk in 2 to 3 tablespoons chicken stock until smooth (reserve remaining stock). Set aside.
4. Heat coconut oil in a large skillet over medium. Add onion and shallot; cook, tossing frequently, until they begin to soften, then add the green beans and bell pepper. Continue to cook until vegetables begin to soften as well, about 5 to 7 minutes.
5. Add curry paste to green beans and onion in skillet. Cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes.
6. Add chicken, coconut milk, cornstarch mixture, and reserved chicken broth. Simmer until vegetables are tender and sauce is slightly thickened, 5 to 8 minutes.
7. Add basil and lime juice. Season with salt, and stir to combine; serve over rice.

One Year Ago:

• Chicken with Leeks & Mushrooms in White Wine Sauce
• Grilled Chipotle Chicken Tacos