So much fun last night at the Healthy On You cooking class! The healthy snack display held their own against the amazing pre-thanksgiving menu! This was a private class so I incorporated some skills from previous classes like spatchcocking chicken and cutting and roasting pumpkins. The hit recipe of the night was the Savory Rice with chanterelle mushrooms, carmelized fennel and chestnuts. It was a rainy evening so it was the perfect fall setting for enjoying the fragrant dishes. Here's the recipe for the Savory Rice which you can add to a baked carnival squash or butternut squash. Yum
1 cup cooked brown, red and black rice mixed
2 medium bulbs of fennel, cored and chopped
2 cups chanterelle mushrooms cleaned and diced
1 cup peeled and cooked chestnuts (Trader Joe’s carries this)
Salt and freshly ground pepper
2 cups chicken stock
½ cup dry sherry
In a large sauce pan, sauté the fennel in olive oil for 8 minutes until tender and the juices release. Add in the chanterelles and diced chestnuts to the fennel and combine. Cook for another 8 minutes until mushrooms begin to soften. You should be at a controlled sizzle without burning the mixture for 5 minutes. Add the dry sherry to the mixture and stir. Before the liquid dries out, stir in the chicken stock and simmer with the cover off the pan for 15 minutes until the liquid reduces. You should have enough liquid remaining that just about covers the mixture. Remove from heat and add in the rice. Stir to combine. Serve as a delicious side dish with your Thanksgiving turkey!
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.