CREAMY TURMERIC CHICKEN & RICE WITH GREEN ONION & DIJON IN BROTH & WHITE WINE  

–4 chicken tenderloins or breast strips

–milk (dairy or almond, not soy)

–turmeric

–Dijon mustard

–white wine

–salt and pepper

–green onion (2 stalks, chopped fine)

–olive oil

–brown rice (two-thirds cup)

–chicken broth (non-fat, low sodium)

–onion (one-half, sliced)

1 – Place one-half sliced onion in a covered baking dish.  Season with salt, pepper, turmeric, and olive oil.  Add two-thirds cup of brown rice and two-thirds cup of chicken broth.  Then add one-fourth cup of white wine.  Microwave on high for 5 minutes.  Stir well, and then microwave for 5 minutes more. 

2 – Place the chicken in a covered baking dish.  Season the chicken with salt, pepper, and olive oil.  Top with 2 stalks of chopped green onion.  In a small bowl, stir together 1 tablespoon of Dijon mustard, a little white wine, and a little chicken broth.  Pour over the chicken.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken atop the rice.  I also served purple hull peas and broccoli with pesto sauce (recipes, see the search box on this blog).

–rice adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; chicken adapted from Nigelli.com web site.

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