Ingredients

The following ingredients have 5 Servings
  • 1 cup wild rice or a wild rice/brown rice mix
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 1/2 pounds boneless skinless chicken breasts (cubed (about 2 large chicken breasts))
  • 2 medium carrots (diced (or 14-16 diced baby carrots))
  • 1 tablespoon dried rosemary or 2 tablespoons finely chopped fresh rosemary
  • 1/3 cup orange marmalade
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon ground black pepper

Instruction

  • In a medium pot, cook the wild rice according to package directions. If desired, sub the water for chicken broth and 1/2 teaspoon salt to give the rice a boost in flavor.
  • While the rice is cooking, heat the oil in a large 12-inch nonstick skillet over medium heat. Add the garlic and saute, stirring constantly, until the garlic is golden and fragrant, 1-2 minutes. Add the chicken and carrots and saute, stirring frequently, 3-4 minutes. Stir in the rosemary and cook until the chicken is cooked through, 3-4 minutes longer.
  • Stir in the marmalade, mustard and pepper. Cook, stirring frequently until heated through, about 3 minutes. Stir in the hot rice. Toss to combine. Serve immediately.