Sometimes home cooked meals just fix everything. Rough days at work, colds, the list goes on. And although every meal I make is technically homemade, I’m talking about comfort food, which in my case is a select group of recipes that my Mom has been making for my two brothers and me since we were kids. My Mom has been making this dish as long as I can remember and it was always one I most looked forward to. Chicken and Wild Rice has been around for weeknight dinners for birthdays, for college finals… it has been around for everything important in my 26 glorious years. Ok… that’s a bit of an exaggeration but you get the point.
I. Love. This. Meal.
What’s even better… it’s a one-dish wonder that you can prepare, pop in the oven, and do something else for an hour and a half of your time… like
read a book drink a glass (or 2) of wine.
This time, I decided to make steamed spinach as a side. Every single time I steam spinach I am amazed by how much the stuff wilts down. For 3 people I used an entire bag of spinach and we BARELY had enough to go around. I don’t know how restaurants do it…
Chicken and Wild Rice
(Adapted from Sally Bielat's Kitchen)
1-3 Pounds Chicken Breast (depending on how many you are feeding)
1 Box Uncle Ben's Original Wild Rice
1 Stick Butter
1 Can Cream of Chicken Soup
1 Can Water
1. Melt butter in dish- Spread wild rice and seasonings on top of butter.
2. Season chicken (salt, pepper, paprika, poultry seasoning) on both sides. Place on top of rice.
3. Mix together soup and water in separate bowl. Pour on top of chicken.
4. Bake at 325°F for 1 1/2 hours or 350°F for 1 hour.
1 Bag Fresh Spinach
1 Tablespoon Extra Virgin Olive Oil
1 Clove Garlic
1. In a large skillet, heat olive oil and garlic.
2. Add spinach. Keep an eye on this because it wilts down pretty fast. Toss occasionally.
3. Serve hot.
So there you have it, Chicken and Wild Rice, Steam Spinach, Red Wine, and all things comfort. We even threw in a few post dinner games of Bananagrams (if you haven’t played this, go do it now.)