So, my wonderful husband thinks that my chicken dish (still cooking in the pot) will not be enough to make a full meal.
(Sidenote, he also informed me that 1 1/2 pounds of chicken should be 4 or 5 pieces – not the 3 I used. Ooops – I thought there was a lot more liquid in there than I needed. This is what happens when I try to get a hold of him and he’s in a *meeting* and can’t answer my extremely important questions.)
He’s suggested brown rice and even found me a recipe online listed as easy. I will have to have my timing down to do it since I need to have it in the oven about an hour before my chicken is finished. Here it is:
Alton Brown’s Baked Brown Rice:
1 1/2 cups brown rice medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Okay. I think I can do this. I’ll let you know this evening how everything turns out!