THIS WAS DOOMED FROM THE START. Prominently featuring rice, as seen in the current What Doesn’t Work Now list, it never stood a chance. But be that as it may, I’m
a glutton for punishment committed to presenting a variety of food, including things they don’t like. Or think they don’t like. (Ironic that “Green Eggs and Ham” is one of Phoebe’s favorite books now?) As usual, we don’t have a Clean Your Plate Rule. But the idea is to try everything. One bite of rice, some chicken, a little broccoli (which is a favorite these days so I thought it had a chance. It didn’t.) Yogurt is our fallback option when all else fails, and yes there is a fallback option. Neither militant nor interested in getting up at 5am with a ravenous toddler, this is the one alternate we offer.
At any rate, I found a version of this recipe on the Whole Foods website. I liked that it was a stove-top recipe, only requiring one pan. (And I’m sure that Paul, who is the Chief Bottle Washer, liked this feature too.) It was also easy to reheat for lunches later in the week. And I loved the water sautee suggestion instead of oil (which I do often).
Plus, since I work from home now, lunch time no longer means hovering over my desk in my glass-walled office at MSLO with one hand on the mouse and the other shoveling in salad. Now I hover over my desk in my home office, with one hand on the mouse and the other shoveling in leftovers. So they need to be good. And when yogurt prevails, that means another lunch for me. This arrangement worked out just fine this time.
STOVE TOP CHICKEN & RICE WITH BROCCOLI
Adapted from Whole Foods.com
- 3 cups low-sodium chicken broth (or homemade)
- 1 medium yellow onion, grated
- 3 cloves garlic, finely chopped
- 1 (8-ounce) skinless boneless chicken breast, cut into bite-size cubes (about 1/2 inch and smaller for little ones)
- 1 cup brown rice
- 3 cups small broccoli florets
- 1 cup carrots, diced
- 2 teaspoons chopped fresh thyme
- Salt & pepper to taste
Using a Dutch oven or large skillet, bring 1/2 cup water to a boil. Add grated onion and garlic and cook about 6 minutes or until tender. Stir in chicken, rice and broth. Bring to a boil. Cover, reduce heat to low and simmer 30 minutes. Add carrots and cook about 5 minutes. Add broccoli and continue to cook about 10 minutes or until everything is tender and the liquid is absorbed. Remove pot from heat and let sit 5 minutes; uncover and fluff with a fork. Stir in thyme, salt & pepper and serve.
MORE DINNER IDEAS TO TRY: