Ingredients
1/4 c Wild rice
3/4 c Water
1/4 c Wheat berries
2 tb Red wine vinegar
2/3 c Coarsely shredded sweet potato
1 tb Sodium-reduced soy sauce
1 ts Instant chicken bouillon granules
2 Whole medium chicken breasts
(1 1/2 lbs. total)
skinned, boned and halved lengthwise
1/4 ts Whole black pepper,crushed
1 tb Cornstarch
1 tb Cold water
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Add wild rice and wheat berries to 1 cup boiling water. Simmer,
covered, 50
to 60 minutes or until liquid is absorbed, adding sweet potato
during the last 10 minutes of cooking; stir once.
Meanwhile, rinse chicken and pat dry; set aside. In an 8"
skillet, combine
3/4 cup water, vinegar, soy sauce, bouillon granules and pepper.
Bring to
boiling. Add chicken. Reduce heat; cover and simmer 15 minutes.
Turn
chicken; simmer, covered, 5 minutes more or until tender. Transfer
chicken
and pilaf to plates. Cover and keep warm. Reserve cooking liquid
in skillet.
For sauce, stir cornstarch into 1 Tbs water. Stir into cooking
liquid. Cook
and stir over medium heat until thickened and bubbly; cook and
stir 2
minutes more. Serve with chicken and sauce.
Makes 4 servings.
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