I’ve always thought blueberries have a bit of an earthy taste…almost like basil. So I made a recipe in my head…tasted it in my head for a few days, and made it in real life. And it was good.
And then I went online shopping because I needed a reward (Nordstrom, J.Crew, Gap, AND Anthro have all been having awesome sales this last week. My husband has a voice he does when he’s making fun of me explaining that so-and-so had a deal going on….so I bought such-and-such amount and saved such-and such. It’s a thing we do.)
Rice pilaf is such an easy side dish, and can be tailored about a million different ways. Do Indian with raisins or currants, and all sorts of yummy, warm spices. I did a mellow, earthy pilaf with coriander, green onions, parsley, and toasted almonds.
Butter, garlic, white onion, and coriander in your pan. Add basmati brown rice, toast about 5 minutes until golden, add stock and a couple grinds of salt and black pepper, cover and simmer 50 minutes. Toss with green onion, parsley, and toasted almond slices.
Cook down your blueberries in a little coconut oil (canola works as well), add a handful or two of chopped basil, a splash of balsamic vinegar (I used white, but regular would work for a stronger flavor), and simmer until they’ve lost most of their juice.
Buy yourself some happiness and get some thinly-sliced chicken breasts. Whoever said money doesn’t buy happiness was wrong. Lies, all lies.
Roll up tightly, secure with toothpicks, set in an oiled pan, cover, and bake about 20 minutes.
My husband hates it when I mix fruity with savory, he just doesn’t get it. BUT he loved this. The blueberry takes on this entirely new flavor that just works, really. Not sweet, not fruity, just perfect.
Summer called. It wants you to eat all the blueberries.
Stuffed chicken and rice with a savory fruity flavor you've always been missing!
- 4 thinly-sliced chicken breasts pre-sliced, or two chicken breasts sliced in half with a long, thin knife
- 2 c blueberries rinsed
- 1 t coconut oil or canola
- 1 t balsamic vinegar white or regular
- several handfuls of basil
- salt and pepper
- oil spray coconut or canola
- 2 oz. goat cheese crumbles
- 2 T butter or any oil
- 1/4 c white onion minced
- 3 garlic cloves minced
- 1/2 t ground coriander
- 1 1/2 c brown basmati rice
- 3 c stock chicken or vegetable
- 2 green onions thinly sliced
- handful parsley chopped
- 1/3 c sliced almonds toasted
- salt and pepper
- For Rice Pilaf, melt butter in large sauté pan over medium heat. Add minced white onion, garlic, and coriander. Sauté 3 minutes. Add brown basmati rice. Cook until lightly golden and toasty, about 5 minutes.
- Pour in stock, season with salt and pepper. Cover and bring to a boil, then reduce to a simmer. Simmer 50 minutes on low heat.
- Turn heat off and let rice rest another 10 minutes. Gently fluff in (with a fork) green onion, parsley, and toasted almonds. Cover and let rest until ready to serve.
- For Blueberry Basil Chicken, melt coconut oil in pan over medium heat. Add blueberries and handful of chopped basil. Let cook until blueberries have lost most of their juices and been reduced. Add in balsamic vinegar.
- Preheat oven to 375. Lay thin chicken slices out and season with salt and pepper both sides. Spray with cooking oil. Spread thin layer of blueberry basil reduction over each chicken breast, top with more chopped basil, then goat cheese crumbles. Roll each breast up tightly, secure with toothpicks, and lay each bundle in baking dish sprayed with oil. Cover with foil, bake about 20 minutes or until chicken is no longer pink. Serve with rice pilaf.
PRESSURE COOKER: Begin heating the inner pot on the rice setting. Add butter, onion, and garlic and cook 2 minutes. Add rice and coriander, toast for 5 minutes, then add stock minus 1/4 c. Lock lid on, then set cooker to the second rice setting for brown rice. Quick release pressure, fluff and add green onion, toasted almonds, and parsley. Serve alongside blueberry basil chicken.