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Wild Rice Harvest Bowl with Fig Balsamic {W30*}


The beginning of a new season- the vendors at the farmer's market are wearing an extra layer and the haul is fresh and different... Apples, Squash, Kale, Sweet Potatoes and Carrots... I filled up my basket with every color I could find and wanted them all at the same time so here it is- the Harvest Bowl.

SERVING SIZE- 4

PREP TIME: 20 Minutes

COOK TIME: 35-40 Minutes

INGREDIENTS:

2lbs Organic, Certified Humane Chicken (tenders)

2 Cups Organic, Gluten Free Wild Rice *Leave out for W30*

2 Cups Organic, Chicken Stock *Do not need if omitting rice*

1 Bunch Organic Kale - Torn into 2inX2in pieces

1 Bunch Organic Broccolini

1 Stem of Organic Brussel Sprouts - Shaved

2 Local, Organic Apples - Chopped into 1/2 in cubes

1 Local, Organic Butternut Squash- Peeled + Cubed

1 Large, Organic Sweet Potato - Washed, Peeled + Cubed

1/2lb Organic Baby Carrots

For the Chicken Marinade:

1/2 cup of Extra Virgin Olive Oil

2 tbsp White Balsamic

1 tsp Dried Oregano

1/2 tsp Garlic Powder

1 tsp Cracked Black Pepper

1 tsp Sea Salt

For the FIg Balsamic Reduction

2 tbsp Local, Organic Fig Preserves

1 tbsp Extra Virgin Olive Oil

2 tbsp White Fig Balsamic

1/2 tsp Aged Balsamic

Pinch of Sea Salt + Cracked Black Pepper

RECIPE:

First, combine all of the ingredients for the marinade into a large glass bowl and add your chicken. Massage the marinade into the chicken and let sit while you prepare the vegetables.

Preheat the oven to 425. Line two baking sheets with aluminum foil and coat with a thin layer of olive oil or coconut oil. On the first baking sheet, spread out the squash, sweet potatoes and carrots ensuring they are not piled on top of each other and have room too cook evenly. Drizzle with more olive oil or coconut oil, Sea Salt + Cracked Black Pepper and place on middle rack in the oven for 10 minutes. Once those are in the oven, coat the second sheet pan with a thin layer or olive oil or coconut oil and spread out your sprouts, broccolini and kale ensuring they are also not piled on top of each other and have room to cook evenly. Try and put the broccolini towards the middle as it's the most dense and get the kale towards to outermost edges. After the 10 minutes is up, switch the first pan to the top rack of the oven and put the greens in on the middle rack. Cook for 15 minutes or until the kale has started to char and the squash/carrots/sweet potato start to turn golden brown.

While the vegetables are cooking, start the wild rice. Bring 2 cups of Chicken Stock and 1/2 cup of water to a rolling boil and then add the rice. Stir in the rice and reduce the heat to simmer, cover and simmer for 15 minutes. Remove the lid, fluff the rice with a fork then close the lid and turn off the heat, let stand until ready to serve.

While the rice is cooking, heat a large nonstick pan until its VERY hot. Dump in your chicken and marinade. You should hear a nice sizzle as the chicken hits the pan. Let the chicken cook on one side for about 3 minutes before you use tongs to flip the chicken over. Cook until the chicken is nice and golden brown on each side and cooked through in the middle- about ten minutes.

While the chicken is cooking, in a small saute pan melt down your preserves with the rest of the sauce ingredients. Whisk continuously to breakdown the preserves and get a consistent, smooth sauce. Reduce by about 1/4 - about 6-8 minutes. Turn off the heat and let stand until ready to serve.

Everything should finish about the same time and now you're ready to plate! In wide, shallow bowls or rimmed dinner plates- spoon on the rice and spread into an even, thin layer surrounding the bottom of the dish. On top of that start a layer of crispy kale all the way to one side (I chose the right side and worked left) then a layer of the squash-potato-carrot vegetables. I laid three pieces of chicken in the center and on the left of the chicken did a layer of broccolini, then the apples and then a layer of the brussel sprouts. To finish the plate, drizzle the fig reduction horizontally over the plate and finish with a sprig of fresh herbs for aromatics.


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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