Simple Chicken and Rice

[nverland]

Simple Chicken and Rice

8-10 thawed chicken tenders or 3 large chicken breasts, cut into strips
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 cans (yes, cans) Minute (instant) Rice
1 package Lipton Onion Soup Mix, dry
1 1/2 cans milk (it will rinse the rice out)

Combine soup in mixing bowl, add rice and then milk.

Mix well with wire whisk. Add package of onion soup mix, stir well and sprinkle with a little salt and pepper.

Grease 9x13 casserole dish. Pour half of soup/rice mixture in the bottom.

Then lay chicken pieces on top of soup layer. Follow with remaining soup/rice mixture on top of the chicken to cover. Cover tightly with foil and bake in preheated 350 degree oven for an hour and a half. Take foil off last 30 minutes of baking to make the top a little browned.
Allow to sit a few minutes before serving.

6 generous {heaping} servings.

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[black-raven135.livejournal.com]

Couscous with Pistachios and Apricots Recipe

• Prep time: 20 minutes


• Cook time: 10 minutes

This recipe calls for boxed couscous that is available in most supermarkets in the U.S. This couscous is precooked semolina, which requires only minimal preparation. Cooking raw couscous is a much more involved process, which we do not cover here in this recipe.

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Ingredients

• 1/2 cup chopped red onion


• 1/4 cup lemon juice


• 1 10-ounce box of couscous, about 1 1/3 cups


• 2 Tbsp olive oil, divided


• 1 teaspoon salt, plus more to taste


• 1/2 cup shelled pistachios


• 10 dried apricots, chopped


• 1/3 cup chopped parsley


• Optional 2 teaspoons harissa, prepared or homemade (http://www.paula-wolfert.com/books/slow_rev.html)

Method

1 Place the chopped onion in a small bowl. Pour the lemon juice over the onions, set aside and let the onions soak in the lemon juice.

2 Toast the pistachios in a small pan on medium-high heat until lightly browned and fragrant. (Take care when toasting nuts, they can burn quickly if you don't pay attention!) Remove from heat and place into a small bowl to cool.

3 Put 2 cups of water in a medium saucepan and bring to a boil. Add one tablespoon of olive oil and one teaspoon of salt to the water. Once the salt dissolves, stir in the couscous, turn off the heat and cover the pot. Move the pot off the hot burner and let the couscous steam, covered, for 5-6 minutes.

4 Scoop out the couscous into a large bowl and fluff with a fork. Stir in the harissa, if using. Stir in the pistachios, chopped apricots and parsley. Stir in the red onion and lemon juice. Add one more tablespoon of olive oil, stir well and add salt to taste. Serve warm or at room temperature.

Yield: Serves 4-6 as a side dish.