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Categories:
water wild rice salt hard wheat berries porcini chicken breast halves black pepper vegetable oil unsalted butter garlic white wine tomatoes dill electric coffee dill
Viewed: 57 - Published at: 3 years agoIngredients
- 8 cups water
- 1 cup wild rice
- 1 3/4 teaspoons salt
- 1 cup hard wheat berries*
- 2 ounces dried porcini* (2 cups)
- 2 pounds skinless boneless chicken breast halves (6 small or 4 large)
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 3 large garlic cloves, minced
- 1/2 cup dry white wine
- 1 (14- to 16-ounces) can diced tomatoes, drained
- 1/3 cup chopped fresh dill
- Special equipment: an electric coffee/spice grinder
- Garnish: chopped fresh dill
Method
- Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt.
- Reduce heat to low and simmer, covered, until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed).
- Drain in a colander.
- Bring remaining 4 cups water to a boil in a 3-quart heavy saucepan, then stir in wheat berries and 1 1/4 cups porcini.
- Reduce heat and simmer, partially covered, over low heat until wheat berries are tender, 1 to 1 1/4 hours.
- Stir in 1/2 teaspoon salt and pour wheat berry mixture into a large sieve set over another saucepan or a skillet.
- Reserve wheat berries and porcini in a bowl and boil cooking liquid until reduced to about 1 cup, then add to wheat berry mixture.
- (Cut up any porcini that are large.)
- Put oven rack in middle position and preheat oven to 450F.
- Grind remaining 3/4 cup porcini to a powder in coffee/spice grinder.
- (If porcini are too moist to grind, dry completely on a baking sheet in oven 3 to 5 minutes, then cool before grinding.)
- Pat chicken dry, then arrange in 1 layer on a sheet of wax paper.
- Sprinkle both sides of chicken with remaining 3/4 teaspoon salt and season with pepper.
- Put porcini powder in a fine mesh sieve and dust both sides of chicken generously, shaking off excess.
- Heat oil and 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, without crowding, turning over once, about 4 minutes per batch.
- Transfer chicken to a shallow baking dish as browned (reserve fat in skillet).
- Bake browned chicken until just cooked through, 3 to 5 minutes, then let stand 5 minutes before slicing.
- While chicken bakes and stands, add remaining 1/2 tablespoon butter to fat in skillet and cook garlic over moderately low heat, stirring, 1 minute.
- Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes.
- Add wild rice, tomatoes, and wheat berry mixture (including reduced cooking liquid) and bring to a boil, stirring occasionally.
- Stir in dill and season with salt and pepper.
- Slice chicken and serve with rice mixture.
- *Available at natural foods store and specialty markets.
