Grilled Chicken with Crazy Rice – Part 1

29 04 2009

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Um, this dish is good.  REALLY good.  Trust me.  I would never lie to you.

I recently came across another new blog called My Italian Grandmother.  Here’s how the blogger, Michele, describes her content:

“This blog is a tribute to my Italian Grandmother Emilia who everyone called Nanny…whether she was theirs or not. Nanny passed away at the age of 98. This is my attempt to keep her memory alive, through stories, recipes and photos. She certainly passed along her love of cooking to me and I will share recipes and stories (inspired by her and others) with you here.”

I love the concept and I’ve bookmarked several recipes from her blog.   The other night I had the opportunity to try one out. As the weather gets warmer (or flipping hot if you are not used to SC heat), I am drawn to dishes with lots of fresh veggies.  This one really caught my eye and it turned out absolutely delicious.

In Part 1 I’ll tell you how to make this Crazy Rice which you could pair with many other things.  The way that WH and I eat, it could be it’s own meal.

imgp2840Michele’s original recipe calls for brown rice, but I used white as it’s what we typically have on hand.  Michele’s recipe is also made to serve probably 4 to 6, but I halved everything.  The basic gist is chopping up lots of fresh veggies, including Campari tomatoes (which are SO GOOD.  First time eating this specific tomato and it’s the best I’ve ever had!).  Anyway, you chop them up and saute/cook veggies then add wine and reduce.  Stir in the cooked rice and you’re ready to go!

Crazy Rice

[only slightly adapted from My Italian Grandmother]

Serves 2

Ingredients

  • 1 boil-n-bag rice (or whatever rice)
  • 1/2 small onion, chopped
  • 1 clove garlic, minced
  • 1/4 zucchini, chopped
  • 4 to 5 small Campari tomatoes, chopped
  • 1/8 c. diced red bell pepper
  • splash of dry white wine
  • olive oil
  • salt and pepper
  • 1/8 c. parsley herb blend (from a tube)

Cook

  1. Cook rice according to package directions.
  2. Heat oil in skillet and saute onions, peppers, and garlic in oil.
  3. Once soft, add zucchini and cook for about 2 minutes.
  4. Add tomoatoes and cook down, about 2 minutes.
  5. Add wine and reduce.
  6. Season with salt, pepper, and parsley.
  7. Add cooked rice and toss with vegetable mixture.
  8. Note: If you use a fair amount of oil in the beginning and/or wine and/or tomatoes, it should not be dry.  If it is, Michele suggests adding more oil.

Stay tuned for Part 2 where I’ll share my version of the chicken recipe!

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