20 Aug 2018 Long Grain Rice with Poached Chicken and Carrot-Leek Sauté
Okay… drumroll please. This is seriously one of the best rice dishes. Ever. It’s super gourmet, yet super easy to throw together. The sautéed carrots and leeks lend gorgeous color to the rice, and all the flavors come together so tastefully. As my 12-year-old son said, “It’s very flavorful,” as he went back for a second portion. And as my teenage daughter said, “It’s delicious; and I don’t usually like brown rice!” as she went back for seconds as well.
I made it Friday early afternoon, hoping it would be our Shabbos side dish (the truth is, it was made as I developed and prepared this week’s recipe – which I usually do on Friday, of all days!). The entire dish was finished well before Shabbos. Not only did the adults enjoy it, but the kids (who are sometimes more selective) loved the rice dish too.
It’s so good and so beautiful, no one will ever guess how little work you had to do to throw this dish together.
This rice is inspired by two of the simanim which we will eat on layl Rosh HaShana: Leeks and Carrots. Hence, it’s definitely on my menu for the New Year and I hope it’ll be on yours too!
Long Grain Rice with Poached Chicken and Carrot-Leek Sauté
In a medium-size pot, combine:
1 c. long grain brown rice
2 1/2 c. low sodium chicken soup stock
1/4 c. light tasting olive oil
2 frozen parsley cubes
2 frozen garlic cubes
2 frozen basil cubes
1 large raw chicken cutlet (deboned, skinless chicken breast), cut into small cubes
Put the pot over a high flame, bring to a boil, and reduce the heat to a low simmer. Simmer the rice-chicken mixture, covered, for about 40-45 minutes, till all the liquid is absorbed. Stir occasionally towards the end of the cooking time, to ensure nothing sticks to the bottom of the pot.
While the rice is cooking, prepare the Carrot-Leek Sauté. Heat some light tasting olive oil in a non-stick fry pan, over medium heat.
To the heated oil, add:
3 leeks, sliced into thin rounds, white and light green parts only. Use as much of the white and light green as you can. Clean and wash the leeks well before using (alternatively, you can buy pre-checked/washed leeks in your kosher grocery).
1 1/2 c. diced carrots (from approx. 3 medium sized carrots, peeled and diced)
Sprinkle the vegetables with sea salt and 1 1/2 Tbsp. brown sugar. Sauté all together over a medium-low flame, stirring often, for about 30-40 minutes, till the leeks are golden brown and the carrots have softened, but are not mushy.
When the rice is cooked and the vegetables are sautéed, turn off both flames. Add the sautéed vegetables to the rice-chicken mixture and sprinkle with black pepper to taste. Stir gently to combine all together.
Serve hot and enjoy!
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Happy cooking, learning and reading and b’tay’avon,