HAYSTACK DINNER RECIPE RECIPES

Name: One Pot Chicken and Brown Rice Dinner
Prep time: 5 min
Cook time: 45 min
Yield: 6-8 servings
Cuisine: Modern
Ingredients: 1 tbsp olive oil; 1 medium onion (finely diced); 2 carrots (chopped); 2 celery stalks (chopped); 2 1/2 cups chicken broth (warmed); 2 cups uncooked brown rice (rinsed); 1 tbsp fresh thyme leaves (plus additional for garnish, or 1 tsp dried); 8 oz sliced baby bella (or crimini mushrooms); 2 lbs boneless (skinless chicken thighs); 10 oz condensed cream of chicken soup (canned or homemade)

ONE POT CHICKEN AND BROWN RICE DINNER – INSTANT POT RECIP…

One Pot Chicken and Brown Rice Dinner – Instant Pot Recip… image

A healthy take on a traditional chicken and rice dinner, juicy chicken, colorful vegetables, brown rice and herbs combine for an easy one-pot weeknight meal.

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 45 minutes

Yield 6-8 servings

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 medium onion (finely diced)
2 carrots (chopped)
2 celery stalks (chopped)
2 1/2 cups chicken broth (warmed)
2 cups uncooked brown rice (rinsed)
1 tbsp fresh thyme leaves (plus additional for garnish, or 1 tsp dried)
8 oz sliced baby bella (or crimini mushrooms)
2 lbs boneless (skinless chicken thighs)
10 oz condensed cream of chicken soup (canned or homemade)

Steps:

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, add onion, carrots and celery to the pot and saute until onion is soft, 3-4 minutes.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Add rice, thyme, mushrooms and chicken to the pot and stir to combine.
Layer the cream of chicken soup on the top--do not stir.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 30 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
Carefully remove the chicken from the pot to a cutting board, chop and return to the pot. Adjust seasonings.
Serve hot garnished with additional thyme.

TURKEY BURGERS RECIPE - NYT COOKING

Turkey Burgers Recipe - NYT Cooking image

Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey — or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield 4 burgers

Number Of Ingredients 14

Ingredients

1/2 medium onion
1 pound lean ground turkey
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
3/4 teaspoon salt
Freshly ground pepper to taste
4 hamburger buns, preferably whole wheat
1 tablespoon canola oil, or use pan spray
Sliced tomato
Sliced onion
Iceberg lettuce
Pickles
Sliced red pepper
Ketchup and mustard

Steps:

Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties — the mixture will be quite moist — and press the patties into ½-inch thick rounds.
Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.

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