need a couple of recipe

[dkad]

I am wanting to make a chicken and rice casserole that you bake in the oven using regular rice. Does anyone have a favorite? Also I have some Uncle Ben's long grain and wild Rice. I understand the seasoning packet has G. Does anyone have a seasoning combination I can sub. with and get the same result?
Have a great day
Donna

[Torrey]

Hi there,
Did you check out the Gluten-Free Pantry?
I have gotten a few spice combinations from them and they have all been pretty good. I ordered the Italian spice combo and the Taco/Fajita seasonings. They are pretty reasonable in price, as a little goes a L-O-N-G way!
Hope this helps!
Keep smiling!
~Torrey
_________________
~Torrey

August 24, 1975
GF BD July 12, 2004

[Guest]

dkad,
While this recipe doesn't bake it then oven it is quite simple and extremely delicious. It's the perfect food for a cold winters night. The flavor of the rice is awesome.
TEC

Grandmaw Peacock's Chicken and Rice
'The Gift of Southern Cooking' Edna Lewis and Scott Peacock

1 large chicken (3 1/2 - 4 lbs) cut into ten serving pieces (2 ea wings,
thighs, and drumsticks, whole breast quartered) plus back and neck
Sea or kosher salt to taste
2 Tbsp unsalted butter
1 small whole onion, peeled
1 small, leafy celery rib
5 cups water
1 1/2 cups white rice, long- or short-grained

TEC Notes: 1/13/05 Used all dark meat and 3 cups Kitchen Basics chicken stock and 2 cups of water. Didn't have celery used dried celery leaves about a T. Might skim fat off liquid before adding rice next time. Great flavor...easy.

Wash the chicken pieces and dry well with paper towel. Trim the tips from
the wings and discard. Season the chicken pieces very generously and
thoroughly with the salt.

Heat the butter in a heavy Dutch oven over moderately low heat until it
becomes frothy but not brown. Add the chicken pieces to the pot, and toss
them about with a wooden spoon to coat them with the hot butter. Cook
slowly, turning the pieces occasionally, until they are a pale-golden color,
about 5 minutes. Add the onion and celery rib to the pot, and cover
tightly. Reduce the heat to very low, and cook this way for approximately
20 minutes.

At the end of 20 minutes, remove the lid from the pot. You will be
surprised by the amount of liquid released by the chicken and vegetables.
Pour in the five cups of water. Increase the heat slightly, and cook,
partially covered, for an additional 35 minutes.

With a long slotted spoon or tongs, remove the onion and celery and discard. For a more refined dish, you may choose to remove the back and neckbone pieces as well.

Taste the broth carefully. It should be highly flavored and seasoned.
Indeed, it should be on the salty side, because the rice will absorb a great
deal of the seasoning. Stir in the rice and cover. Continue cooking at a
low simmer for 30-45 minutes longer.

When most of the broth has been absorbed by the rice, but the contents are still a bit soupy, remove the pan from the heat and allow to rest
completely, covered, for 10 minutes before serving.

[dkad]

Thanks for posting your recipe. I just printed it and will probably try it next week. Would you say it is a little like a chicken and rice soup?
Donna

[The Edifying Conscience]

No, it's not soupy as most of the liquid is absorbed by the rice. Its flavor is similar to chicken and rice soup or even chicken and dumplings. Also, the leftovers were great reheated in the microwave.
Edited for spelling

[mrsppmrxky]

I threw this recipe together last week when I was in a hurry. I don't have accurate measures on the spices, but I do for the liquids and rice.

I salted and peppered to taste 5 boneless chicken breasts.

In my 9x13 casserole dish, I put

1 1/2 cups of white rice.
1 Tbs. dried mince onion
1/2 tsp marjoram (dried)
1/2 tsp thyme (dried)
pinch of Greek seasoning (dried)
2 cups of Chicken boullion
1/2 cup milk

Place chicken on top of the rice mixture and cover. Bake for 1 hour. 350 F degrees.

(edited to add the temp.)
_________________

[dkad]

Mrs P. I wrote down your recipe to try. I put one together last week but didn't care for it. My husband said it was good but I am too picky. I had never thought of adding milk although I used to soak my chicken in milk before frying.
Also Torrey I had actually called GF Pantry and asked them if they had a good sub and they didn't know of anything. Thanks anyway.
Donna