Sunday, May 2, 2010
Week 25 Rachel Ray Bacon-Wrapped Chicken with Red Wine Rice with Grapes and Swiss Chard
We have a story for you. Carl and I went to the grocery store on a Wednesday night. We got our chicken and many other supplies. The next day we go and look for the groceries. They are no where to be found. They ended up being right where we left them. In the trunk of the car! That car had been in the sun all day and the food was beginning to smell. UCK. Linda rescued us and went out and bought the food all over again. Woops. Another learning lesson for the Sladkey-Sladkey team.
The Red Wine Rice with Grapes was my favorite. I loved the grapes put in later after the rice was cooked. It really made a cool texture. I will put that recipe here.
Bring 1 and 3/4 cups of dry red wine to a boil with a bayleaf in it with some 1 tablespooon of Olive Oil. Stir in 1 cup of white rice and reduce to a simmer. Cover and cook for 15 minutes. Stir in 1 cup halved red seedless grapes and a little fresh parsely and let sit for 5 for minutes.
UMMMM. That was good.
The rice was OK I didn't love it it was kinda burnt on the bottom so not so appealing yo me. Also the Swiss card was bitter and not so great. Th chicken was my fav because it had a blue cheese and pecan filling and a bacon wrapping and a mustard gravy that mended well. not great my favorite.