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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
Recipes with Craig Claiborne's Baked Rice
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Directions: 1) Preheat the oven to 400 degrees.
2) Melt half the butter or margarine in a saucepan and add the onion and garlic. Cook, stirring, until the onion wilts.
3) Add the rice and stir. Add the chicken broth and bay leaf and cover. Bring to the boil.
4) Bake the rice for exactly 17 minutes. Remove the bay leaf. Stir in the remaining butter or margarine.
| Ingredients:
1 1/2 Cup(s) unsalted chicken broth
1 Cup(s) rice
1 Teaspoon(s) finely minced garlic
1/2 Cup(s) finely chopped onion
2 Tablespoon(s) unsalted butter or margarine
1 bay leaf |
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Craig Claiborne's Baked Rice with Toasted Pine Nuts
2 Tablespoon(s) chopped parsley
1/4 Cup(s) pine nuts
1 craig claiborne's baked rice |
Directions:
1) Prepare the basic baked rice per the recipe.
2) Cook the pine nuts in a small skillet, stirring the skillet so that they brown evenly.
3) Add the pine nuts and parsley to the cooked rice. Stir and serve.
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Craig Claiborne's Chicken with Mushroom Sauce
1/2 Cup(s) heavy cream up to 1 cup
2 Tablespoon(s) cognac
3/4 Pound(s) thinly sliced mushrooms - about 5 cups
3 Tablespoon(s) finely chopped shallots
4 Tablespoon(s) unsalted butter or margarine
2 Pound(s) skinless, boneless chicken breasts |
Directions:
1) Sprinkle the chicken breasts with pepper, preferrably white pepper.
2) Heat the butter or margarine in one or two large skillets and add the breasts skinned side down. Cook for about 2 minutes without browning.
3) Turn the chicken breasts and continue cooking for about 4 minutes. Do not let the chicken pieces brown.
4) Transfer the chicken to a servin
g dish and cover with foil. Add the shallots to the skillet. Cook briefly and add the mushrooms. Cook stirring for about 2 minutes.
5) Add the cognac and stir. Add the cream and cook down over high heat for about 5 minutes. Sprinkle with pepper and stir. Add any drippings from the chicken breasts. Spoon the sauce over the chicken breasts and serve. We usually serve this with rice and a green vegetable such as asparagus.
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