This Mushroom, Chicken, & Rice Pilaf recipe is an adaptation of my Fuel Pull recipe, Pork Tenderloin With Mushroom Gravy. The gravy is SO good, I didn’t want to change a thing about it, but I switched up the meat and turned it into a Trim Healthy Mama-friendly E pilaf by adding in some brown rice and carrots.
You can also serve this Mushroom, Chicken & Rice Pilaf deconstructed. Dutch people have a habit of mixing all the food on their plate into a “prakje,” but if you want a different presentation of the same recipe, you can also serve the chicken and mushroom sauce over a bed of rice and serve your carrots on the side.
The nice thing about serving this dish as a pilaf, is that you can make it ahead of time, freeze or refrigerate, and re-heat, covered.
This is a great recipe to use up leftover cooked chicken in, but if you don’t have any on hand, it’s easy enough to cook up 4 breasts. I cook my chicken breasts, covered, on a stone bar pan at 450 for 20 minutes. Cooking them at a higher temperature for a shorter amount of time sears in the juices and leaves the meat moist and succulent instead of dry.
Cooking them on stone removes the need for excess fat in a recipe; you don’t need to oil a seasoned stone at all. These are ideal pans for E meals!
You don’t need any special ingredients to make this Mushroom, Chicken & Rice pilaf:
- butter
- chicken breasts
- onion
- mushrooms
- thyme
- parsley
- chicken broth
- salt and [pepper
- xanthan gum
- brown rice
- carrots
The gravy is meant to flavor both the brown rice and meat its served over, so there’s no need to glorify the rice any other way. I chose to use steamed carrots in this dish because they fit nicely with an E meal and they add plenty of color and vitamins, but you can also use peas, green beans, broccoli, or maybe a little corn.
This Mushroom, Chicken, & Rice Pilaf is a delicious, filling, Trim Healthy Mama-friendly E dinner that's low in fat, and high in flavor! You can also serve this Mushroom, Chicken & Rice Pilaf deconstructed, by pouring the chicken and mushroom sauce over a bed of rice with carrots on the side. Mushroom, Chicken & Rice Pilaf | THM: E
Ingredients
Instructions
Notes
HaHa….Maybe it’s a French thing….but I like my food to not touch too much, so I will
probably make this deconstructed. But this is definitely on my to make list, THIS week.
It has everything in it I love
Thank you:)
Awesome, Sara!
This recipe looks good!
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I’m new to the Instant Pot, but would like to make this in it. Any recommendations for coking this in an Instant Pot?
Hi Rachel, I don’t have an Instant Pot, so I’m not sure how to help you, but maybe someone in an IP group might be able to help? All the best with it!
Can you have a salad with this?
You bet! Just try to keep the overall fat in your meal to 5 grams or approx. 1 tsp.
I made this tonight (just been on THM exactly one week today) – it was absolutely DELICIOUS! I served it deconstructed because of time constraint but I’m sure it would be excellent that way as well!
So glad you enjoyed it, Barbara!
Thus looks so good! Could thus be done in a crock pot? My oven is in need if repairs.
I’m new to THM so still figuring things out. Could I use cornstarch in place of the xanthum gum? This looks very good.
Any alternatives to the mushrooms in this dish?
It would not do me any good to make this “deconstructed” as my dear hubby is Dutch and everything gets mixed together on his plate. I never saw anyone do this until I married into the Dutch tradition. LOL. Thanks for this recipe.
This was delicious and a great way to use up leftover brown rice! I will definitely make this again. I heated it all up in the skillet (I defrosted shredded cooked chicken) and it was very tasty! Thank you!