Move Over Main Dish, This Rice Dish Has Stolen the Show!

Sometimes there is a side dish that simply steals the show and must be considered!  That is precisely the situation with Low Country Rice, introduced by to me by Judy, my mother in law.  We love this with pork tenderloin, eye of the round, teriyaki chicken, salmon, tilapia.  So I guess with just about everything!  Be prepared there is quite a bit of real butter in this meal!!! 

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Low Country Rice

Chicken Piccata

Broccoli

Cast of Contributing Characters:

JUDY:Todd and I are always "rolling into town", when we go visit his family.  His mother has made sure that every time we come, no matter how late, there is always a hot meal ready for us to consume!  This Low Country Rice recipe was presented to us with, I believe, fish as the main course.  It is perfect with so many things!

Giadi: Giadi, as in  the sultry cook on the FoodNetwork.   We are friends because of our aficionado to nutella..

Wood Elf aka Lisa:  Every time we have broccoli, we think of the wood elf, because she is the one individual who taught us to respect the vile weed.  Bring it on as your friend not your foe!

Low Country Rice

Ingredients

1/2 c melted  butter

2 c rice

1/2 t salt

4 c chicken broth

3/4 c dry white wine

Combine in casserole dish, cover.  Bake at 350 for 45-60 mins.  Stir after 30 minutes.

Take Rice out of the oven and add the following additional ingredients, and then bake for another 10 mins.:

juice of one orange

zest of one orange

2 T fresh parsley

1/2 c slivered almonds

Chicken Piccata: 

Everyday Italian Cookbook

4 skinless, boneless chicken cutlets-ask the butcher to help you with this

1/2 t course salt

1/2 t freshly ground pepper

Flour for dredging, about 3/4 cup

5 T olive oil

1/2 c unsalted butter

1/2 c chicken broth

1/3 c fresh lemon juice-about 2 lemons

1/4 c drained capers

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, turn and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Broccoli:

Two heads of fresh broccoli,
4 T butter
S & P
juice from 1/2 of a lemon

Steam broccoli until vibrant green.  Place in serving dish.  Add butter, S & P, lemon juice.  Toss and Serve.

Enjoy!