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Two-grain Pilaf With?

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CATEGORY CUISINE TAG YIELD
Meats Dutch Casseroles 5 Servings

INGREDIENTS

3/4 lb Chicken breasts without skin
1/4 t Salt
1/4 t Pepper
1 c Carrots, sliced
1 c Celery, sliced
1 c Yellow onions, diced
2 Garlic cloves, minced
1/2 c Dry white wine
1 Chicken broth, 14.5oz fat
free
1 Tomatoes, low sodium
undrained & chopped
1 c Water
1 t Dried basil
2/3 c Wild rice
1/3 c Pearled barley, uncooked

INSTRUCTIONS

Preheat oven to 350deg. Trim any fat from meat. Coat frying pan or
Dutch oven with cooking spray. Add chicken and cook until brown on
both sides. Remove from pan and set aside. Re-coat pan with cooking
spray and add carrots, celery, onion, and garlic to pan; cook over
medium heat for 5 minutes or until tender. Add wine, scraping pan to
loosen browned bits. Return meat to the Dutch oven, or place meat and
vegetables in a casserole. Add all remaining ingredients, cover and
cook 1 1/2 to 2 hours, until all liquids are absorbed and rice is
tender. Remove meat and shred with forks, return to pan and serve.
NOTES : You can make a version of this recipe with beef shank.  Sliced
mushrooms are also a great addition! Recipe by: Cooking Light  Posted
to Recipe Archive - 23 Feb 97 by ted by: acncklt@primenet.com  on Feb
23, 97.

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“Read the Bible — It will scare the hell out of you.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 258
Calories From Fat: 48
Total Fat: 5.3g
Cholesterol: 57.8mg
Sodium: 570.9mg
Potassium: 522.4mg
Carbohydrates: 20.9g
Fiber: 3.9g
Sugar: 2.3g
Protein: 26.4g


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