Ingredients
The following ingredients have 5 Servings
- 2 tablespoons butter
- ½ cup orzo or broken spaghetti
- Salt and pepper
- 1 ½ cups long-grain white rice
- 3 ½ cups chicken stock/poaching liquid
- ⅓ cup toasted pine nuts
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 pound mixed mushrooms
- such as hen of the woods or maitake
- crimini and shiitake (whatever looks great at the market)
- stemmed and sliced
- Salt and pepper
- 2 tablespoons thyme
- chopped
- 1 bundle asparagus
- ends trimmed
- thinly sliced on bias
- 4 shallots
- chopped
- 4 cloves garlic
- chopped
- 3 tablespoons flour
- ½ cup Marsala or dry sherry
- 2 ½ cups poaching liquid/chicken stock
- 2 to 3 cups cooked poached pulled chicken or pulled rotisserie chicken
- ¼ cup chopped flat-leaf parsley
- Juice of ½ lemon
Instruction
- For the rice, heat a medium saucepot over medium heat with the butter; melt
- Add pasta, toast to deep golden brown, and nutty and fragrant; season with salt and pepper
- Add rice and stir 1 minute; add stock and bring to a boil
- Reduce heat to a simmer, cover and cook 18 minutes to tender
- Stir in pine nuts and fluff with a fork
- Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon of olive oil, a turn of the pan
- Melt butter into oil and add mushrooms; brown well then add salt, pepper, thyme, asparagus, shallots and garlic, and stir to tender-crisp, 3 minutes
- Sprinkle in flour and stir a minute or so more
- Add Marsala or sherry and stir; add stock and thicken until it becomes a loose gravy
- Add chicken and parsley, remove from heat and stir in lemon juice
- Serve in shallow bowls lined with pilaf and filled with chicken sauté
