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Wild Rice with Chicken and Vegetable Sauté

Cooked rice:
1 c. of wild and brown rice blend
1 c. water
1 c. chicken broth (read labels of canned products)
Salt to taste
 
Combine rice, water, broth and salt in pot with tight fitting lid. Bring to boil over med. heat, stir once. Reduce to simmer, cover and cook for 50 minutes. Remove from heat and let stand 10 minutes.
 
Chicken and Vegetables:
2 gloves garlic minced
1 small onion
1 c. thin cut chicken pieces (I use chicken breast)
2-3 stalks celery chopped
1 c. pea pods
2 Tbsp. Wheat-free soy protein (Bragg’s)
2 Tbsp. Olive oil
 
In large fry pan over med. heat, heat oil then sauté garlic and onion for about 1 minute; add chicken. Continue to stir until chicken is opaque all through the pieces. Add celery and pea pods; continue stirring until celery and pea pods heated. Add soy protein, reduce heat, cover, simmer for 5 minutes. Add cooked rice, mix together and serve.
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