Porcini Chicken with Wild Rice and Wheat Berries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 cups water |
1 cup wild rice |
1 3/4 teaspoons salt |
1 cup hard wheat berries |
2 ounces dried porcini* (2 cups) |
2 pounds skinless boneless chicken breast halves (6 small or 4 large) |
1/4 teaspoon black pepper |
1 tablespoon vegetable oil |
1 tablespoon unsalted butter |
3 large garlic cloves, minced |
1/2 cup dry white wine |
1 (14- to 16-ounces) can diced tomatoes, drained |
1/3 cup chopped fresh dill |
garnish: chopped fresh dill |
Directions:
1. Cook rice: Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and simmer, covered, until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain in a colander.
2. Cook wheat berries while rice simmers: Bring remaining 4 cups water to a boil in a 3-quart heavy saucepan, then stir in wheat berries and 1 1/4 cups porcini. Reduce heat and simmer, partially covered, over low heat until wheat berries are tender, 1 to 1 1/4 hours. Stir in 1/2 teaspoon salt and pour wheat berry mixture into a large sieve set over another saucepan or a skillet. Reserve wheat berries and porcini in a bowl and boil cooking liquid until reduced to about 1 cup, then add to wheat berry mixture. (Cut up any porcini that are large.)
3. Cook chicken: Put oven rack in middle position and preheat oven to 450°F.
4. Grind remaining 3/4 cup porcini to a powder in coffee/spice grinder. (If porcini are too moist to grind, dry completely on a baking sheet in oven 3 to 5 minutes, then cool before grinding.)
5. Pat chicken dry, then arrange in 1 layer on a sheet of wax paper. Sprinkle both sides of chicken with remaining 3/4 teaspoon salt and season with pepper. Put porcini powder in a fine mesh sieve and dust both sides of chicken generously, shaking off excess.
6. Heat oil and 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, without crowding, turning over once, about 4 minutes per batch. Transfer chicken to a shallow baking dish as browned (reserve fat in skillet). Bake browned chicken until just cooked through, 3 to 5 minutes, then let stand 5 minutes before slicing.
7. While chicken bakes and stands, add remaining 1/2 tablespoon butter to fat in skillet and cook garlic over moderately low heat, stirring, 1 minute. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes. Add wild rice, tomatoes, and wheat berry mixture (including reduced cooking liquid) and bring to a boil, stirring occasionally. Stir in dill and season with salt and pepper. Slice chicken and serve with rice mixture.
8. *Available at natural foods store and specialty markets.
9. Cooks' notes: ·Wild rice can be cooked and drained 1 day ahead. Cool, uncovered, then chill, covered. ·Wheat berry mixture can be cooked 1 day ahead. Cool in reduced cooking liquid, uncovered, then chill, covered.
10. Each serving contains about 464 calories and 8 grams fat. Nutritional analysis provided by Gourmet See Nutrition Data's analysis of this recipe ›
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