cooking class with Chef Emeril Lagasse

Steamed Boneless, Skinless Chicken Breasts with Almond Wild Rice and Steamed Carrots
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2005

Yield: 2 servings

Ingredients:

¾ cup wild rice
2¼ cups chicken stock/water
2 teaspoons salt
½ teaspoon black pepper
2 cups large diced carrots
2 teaspoons Essence
2 8-ounce chicken breasts
2 tablespoons extra-virgin olive oil
¼ cup toasted almond slivers

Directions:

In the white plastic vessel that comes with the steamer, place the wild rice, stock, ½ teaspoon salt and ¼ teaspoon pepper. Place into one of the steamer baskets, and place in the steamer.
Cover with the cooking plate and the lid and set the timer for 40 minutes.
When the timer goes off, add the carrots to the other basket, season with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
Place the cooking plate over the carrots, and season the chicken with the remaining salt and the Essence.
Place the chicken on the cooking plate and return the lid. Set the timer for 30 minutes, and cook the chicken, carrots and rice until the timer goes off.
Once the timer does go off, remove the lid. Drizzle the chicken with the olive oil, add the almonds to the rice and fluff it with a fork.
Serve the chicken with the rice and carrots.

More recipes from Emeril

»	Emeril's Shrimp Scampi
»	Breaded Pork Chops with Mashed Potatoes, Minty Peas and Glazed Carrots
»	See all Emeril's recipes

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Here's what you need

	Emerilware 10-piece Cookware Set with Reversible Griddle/Grill HSN Price: $199.99
	Emeril 3-Section Wood Tray HSN Price: $29.95 Clearance Price: $8.00
	Emeril E-Quotes Black and White Adult Apron HSN Price: $19.99