Thursdays Kitchen Cupboard
What do you get when you cross white rice with purple carrots???
This...I purple/grey casserole!
So how did I get to that you ask?
I felt like having Cream of mushroom with rice and chicken casserole, however, Mr. Pickles doesn’t believe in canned soups. Okay well he knows they exist, but he won’t eat them. So I always have to make homemade soup which is fine since it is better for you anyhow..Okay where was I going with this..Oh yes the purple casserole. I figured I would make my own version of that classic dish by making my own creamy base. So I went along and added all the ingredients that I normally use and stopped when I came to add the carrots. I had frozen orange carrots outside or fresh purple carrots in the fridge, so I used the purple carrots thinking they won’t bleed out that much. I was wrong
Everything was looking good until I added the milk, then my sauce turned purple. I figured it still tastes okay and the colour will cook out in the oven, but it didn’t. So we ended up eating a purple casserole! It tasted really good, just looked a little strange. I have included the recipe....it’s up to you which colour carrots you use!
Creamy Chicken and Rice Casserole
2tbsp of olive oil
1 tbsp of butter
2 chicken breasts
1 small onion
4 sliced carrots
6 quartered mushrooms
1 clove of garlic, chopped
¼ cup of white wine
1 cup of long grain rice
2 cups of milk
Salt and pepper to taste
Preheat oven to 350F
Heat oil and butter in skillet over high heat. Add chicken breasts and brown on each side for 4 mins. Remove and set aside.
In the same skillet add onions carrots, mushrooms and garlic. Cook for 3mins and then add wine. Cook for another 2 mins. Add rice and stir until well coated. Add milk, salt and pepper and bring to a boil. Pour mixture into a 9X9 in baking dish. Top with chicken and season.
Cover with tin foil and bake for 40mins of until milk has absorbed and rice is tender.
I hope you enjoy
Now head over to our Kitchen Cupboard hostess Robin’s BlogThe Gardener Of Eden and check out her lovely post along with some other great blogs.
This had me laughing out loud! I have a quart of chicken stock that looks just like that! I used a real dark red onion with the skin on to make the stock. It looks strange but still tastes great.
ReplyDeleteThat's a great recipe! "The Italian" will love it!
So funny! I had a similar incident the other day. I made a recipe for pork loin medallions with a blueberry sauce over it. It tasted pretty good but after the leftovers had been in the fridge a day, they looked like they had mold (it was the color!).
ReplyDeleteThose mistakes are never made in my kitchen! (yeah! right :o( Just give it a new name and keep bending that elbow :o) it happens more than once!
ReplyDeleteThe recipe sounds great but not so sure the color is. I have never tried the purple carrots but guess I stick more with traditional vegetables. No adventure here.
ReplyDeleteWilderness- What you don't love the purple casserole..lol The purple carrots taste just like the regular ones. I was trying to be fancy and ended up with trashy! Luckily it still tasted great.
ReplyDeleteThis looks yummy, and I am going to have to make those cookies!
ReplyDeleteYou created a new recipe, now you just have to rename it "Creamy Chicken and Purple Rice Casserole"
ReplyDeleteNorma- With a recipe name like that maybe i can get onto the food network :0
ReplyDelete