Back in 2001, probably before I even wandered to OT, I used to get recipes delivered by a service called "Content Mail." I don't even know if it still exists. So Marsha K., whomever you are, thanks for the yummy recipe. I just made it for the first time this week. Ten years this has sat in my recipe collection! I loved the chicken, thought the rice was just "ok." So please, improve it!
I'm going to write the original recipe, though I used three boneless, skinless chicken breasts instead of pork, pounded out just a little for even cooking. It takes about 40 minutes to prepare and is easy peasy!
1 pkg. Uncle Ben's Wild Rice Mix
1 1/3 c. water
2/3 c. apple juice
2 T. butter or margarine
6 butterflied pork chops (or 3 chicken breasts)
1 tsp. ground coriander
1/4 tsp. fresh ground pepper
1/2 tsp. salt
1/4 cup apple jelly (I was also thinking it might be good with maple syrup)
2 Tbsp. mustard (I used dijon)
1/4 c. golden raisins (optional-I like to plump them using a little hot water and letting it sit for a bit-drain off water when plumped)
1 c. chopped, unpeeled red apple
1/3 c. toasted almonds (pecans would also be good)
Additional salt and pepper to taste
Prepare the rice according to package directions, using the mixture of water and apple juice and 1 Tbsp. of butter.
Melt remaining Tbsp. of butter in a frying pan. Sprinkle pork (or chicken) with coriander, salt and pepper. Saute pork (or chicken) for about 4-6 minutes each side. If using chicken, you may want to throw a lid on the skillet for a bit and steam the chicken to cook through.
When chicken is cooked, remove it from pan. Add the mustard, jelly and raisins. Cook and stir until bubbly, about 2 minutes. Pour over meat.
Stir the apples and nuts into the rice. Salt and pepper to taste.
-Handcrafted by RollDdice