I stand (sit) before you humbled by my lack of patience, as I attempted to cook Brown Rice in conjunction with a recipe from Cook's Country Magazine went up in smoke. The recipe called for "par-cooking"long-grained White Rice in the microwave, but I wanted to use Brown Rice. This was the genesis of the main problem; cooking time for the Brown Rice. Having a mathematics background it should be an easy problem. Thinking ratios I figured out that the White Rice was par-cooked about 50% of the total cooking time, therefore I figured that the Brown Rice also should be par-cooked 50% (25 minutes) of it's cooking time. WRONG APPROACH.
In the recipe the par-cooked rice was then placed in a skillet along with the chicken breasts and cooked covered until the meat reaches 160℉ which took 8 to 12 minutes. The Brown Rice I had required about fifty minutes to cook on the stove top, therefore the Brown Rice should of been par-cooked for about 40 to 45 minutes on the stove top, so when combined with the chicken breasts, the rice would be done when the meat was done. I have no idea how long it would have to cook in a microwave, and I can see no reason to cook it that way. Cooking the Brown Rice on the stove top or in the oven seems OK to me since the chicken breasts marinate for 1 to 2 hours.
THE IMPORTANT THING WAS THE MEAT AND RICE REACH DONENESS AT THE SAME TIME. Ratios had nothing to do with the solution: Strike one for Mr Nut.
The recipe called for Lemon Zest, I substituted dried Lemon Zest; not a good choice. I suspect that substituting Parsley Flakes for fresh Parsley may also have been a mistake. Let's see that would be strike two and three----- Mr Nut was OUT at his own plate.
What saved the day was when I took a nap while the chicken breasts were being brined. Cyndy made some Brown Rice in the oven which we used when my microwaved Brown Rice did not work.
Here the sad undercooked Brown Rice and the chicken breasts were in the last stage of the recipe, i.e. cooking the last 8-12 minutes in a covered skillet. The rice would only be done in 12 minutes when pigs fly.
It was time for dinner and with Cyndy's baked Brown Rice we had a good dinner. For vitamin A we had raw carrots because I forgot to plan for a vegetable.
The brining "spices" really worked well.
The recipe for this dish as it should be; follows.
A much humbler Mr Nut bids you adieu;
À bientôt
Mr Nut
Lemony Mediterranean Chicken and Rice
Modified recipe from Cook’s Country magazine February/March 2012
Serves 4
INGREDIENTS
1/3 cup pitted olives, chopped.
1/4 cup olive brine
4 tablespoons olive oil
1 teaspoon minced dry oregano
1/2 teaspoon minced garlic.
1 tablespoon real lemon peel
Salt and pepper
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 cups ( one 14 oz can) low-sodium chicken broth
1 cup long-grain brown rice
1/2 cup onion, chopped
4 1/2 ounces cherry or grape tomatoes, halved
1/4 cup minced fresh parsley
INSTRUCTIONS
1. Combine 1/4 cup olive brine, 3 tablespoons olive oil, 1/2 teaspoon oregano, 1/4 teaspoon of garlic, 2 teaspoons lemon zest, 1½ teaspoons salt, and ½ teaspoon pepper in a one gallon zipper-lock bag, Pat chicken dry with paper towels and place in the container. Refrigerate for 1 to 2 hours, turning occasionally.
2. Par-cook the Brown Rice while the chicken is marinating, time it so the rice is almost done when the chicken has finished marinating.
3. Pat chicken dry with paper towels. Heat 1½ teaspoons olive oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until browned, 3 to 5 minutes per side; transfer to plate.
4. Let the skillet cool a little and then add remaining 1½ teaspoons olive oil and 1/2 cup onion to now-empty skillet and cook over medium heat until softened, about 5 minutes. Stir in 1/2 teaspoon dried oregano and remaining 1/4 teaspoon garlic and cook until fragrant, about 30 seconds. Add remaining ¾ cup broth and parcooked rice and bring to boil, scraping up any browned bits. Return chicken and any accumulated juices to skillet and cook, covered, over medium-low heat until meat registers 160 degrees and rice is tender, 8 to 12 minutes. Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes.
5. Off heat, stir olives, tomatoes, and 2 tablespoon minced parsley into rice. Cover and let sit until chicken is ready. Meanwhile, combine remaining herbs; 2 tablespoon minced parsley, remaining 1/3 teaspoon oregano, and remaining 1/2 tablespoon lemon peel in bowl. Slice chicken into ½-inch slices, arrange on top of rice, and sprinkle with herb mixture. Season with salt and pepper to taste, and serve.
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