BYU Broadcasting | Culinary Creations

Directions: Rinse wild rice in colander. Place rice in medium pot with chicken stock. Place over medium heat and heat until boiling. Reduce heat to simmer and cover with lid. Cook wild rice for 20 minutes. Add white rice and continue cooking for an additional 20 minutes. Cool. Add remaining ingredients. (Salad may be covered and refrigerated overnight.) Place salad in serving bowl and garnish with orange twists and kale.

Citrus Vinaigrette
Printable Version

Ingredients:

1/2 cup red wine vinegar

1/2 cup lemon juice

1/4 cup orange juice concentrate

1 tablespoon whole-grain dijon mustard

1 teaspoon tabasco sauce zest from 2 oranges

1 tablespoon salt

1 teaspoon pepper

1 1/2 cup olive oil

Directions: Place all ingredients in food processor bowl, except olive oil. Pulse to blend. With machine running, slowly add olive oil. Process until emulsified. Taste for salt and pepper.

Chicken Marsala with Garlic, Capers and Parmesan
Printable Version

Ingredients:

16 boneless and skinless chicken breast (5 oz. each)

olive oil

1/4 cup minced garlic

2 tablespoon dried thyme

1 tablespoon coarse ground pepper

1 teaspoon salt

1/4 cup capers

1/2 cup fresh parmesan (grated)

marsala sauce

Directions: Heat large skillet or grill and lightly oil. Combine garlic, thyme, pepper, and salt. Rub each breast on both sides with mixture. Grill chicken until golden brown. Chicken will not be cooked all the way through. Place breasts in baking dish. Sprinkle with capers and parmesan. Pour Marsala Sauce over breasts. Cover and refrigerate overnight. Before serving, preheat oven to 350 degrees. Bake chicken breasts for 20 to 30 minutes until cooked through. Serve immediately. (May be baked immediately after grilling for 15 minutes in oven.)

Lemon Caper Sauce
Printable Version

Ingredients:

2 cups mayonnaise

1/2 cup lemon juice

grated zest of one lemon

1/4 cup capers

1 teaspoon dried dill

Directions: Mix ingredients together in small bowl. May be covered and refrigerated up to two weeks.

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