Ingredients: vegetables, your choice, one small chicken breast per person, 1/2 cup chopped rehydrated mushrooms, one cup chopped tree nuts, 1/4 cup whole grain rice, one onion, hearty white wine.
Pour the cook a glass of wine.
Cook and drain rice, set aside. Chop nuts (suggestion: walnuts and almonds), chop and caramelize onions and mushrooms in extra virgin olive oil and several cloves of pressed garlic. Remove from pan, add to rice, along with uncooked nuts, and cover in bowl. Brown chicken breasts in olive oil in a hot pan (don’t smoke the oil though) both sides: sprinkle with spices of your choice. Remove from pan and put on top of covered pilaf to finish (microwave off is a good place to allow the continued high moisture cooking). Saute vegetables in olive oil, add a small amount of chicken or vegetable broth and rice wine to finish.
Serve on 8″ plates with wine. Desert of fruit and chocolate before bed.
Two pan preparation for recreational vehicle, motorhome or camp cooking.
Now that’s something to be thankful for!