Wednesday, April 4, 2007

Cashew Pilaf Rice with Greek Chicken Stew

Cashew Rice Pilaf
Serves 8

1 1/2 cups uncooked long grain rice
1 cup chopped onion
1 cup diced carrots
1 cup golden raisins
1/4 cup butter or margarine
3 cups chicken broth
1 teaspoon onion salt
2 cups frozen peas
1 cup cashews
1 1/4 cup cooked wild rice (omitted)
1/4 cup thinly sliced green onions

1 In a Dutch oven, saute the long grain rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. Stir in peas, wild rice and cashews; heat through. Sprinkle with green onions if desired.

Greek Chicken
From Imperial Kitchen Forum posted by Makan Kaki

serves 6

4-6 potatoes, quartered
1-1.5kg chicken pieces
2 large onions, quartered
1 whole bulb garlic, minced
3 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 tbsp olive oil

Place veggies on the bottom of a crockpot, followed by the chicken and then the seasonings. Cover, cook on High for 4-5 hours or on Low of 9-10 hours.

Comment: I added oyster sauce, dark soya sauce and a flour solution to make it into a stew cos the colour of the chicken looked too light.. hee..

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