Rice Teriyaki Chicken Casserole With Artichoke Halves

Directions

1. Heat oil in heavy saucepan and saute/fry onion and garlic with salt and pepper.
2. Meanwhile, brown the pine nuts in a non-stick skillet. Slice the cheese into smaller pcs.
3. Deglaze pan with the wine. Add in the rice, broth and herbs. Bring to a boil and stir to blend. Add in the cheese and nuts. Reduce heat and cook, covered, on lowest heat for 20 to 30 min or possibly till creamy.
4. While the rice cooks: microwave the chicken as directed on the package. Let stand for 2 min; chop. Add in to the rice. Stir to combine.
5. Artichoke: Trim the stem. Trim 1/2-inch off the top. Clip the thorns from the leaves. Cut in halve. Remove the choke. Dip in ice water and lemon juice. Wrap or possibly place in a casserole. Microwave on high for 3 to 5 min or possibly till tender. Let stand 1 minute.
6. Serve the rice with chicken in a wide bowl with the artichoke halve on the side.
7. Variation: Serve chicken on the side and add in cooked liquid removed artichoke hearts to the rice.
8. Description:"Creamy rice dish with chicken to accompany an artichoke half."
9. Serving Ideas : Steamed artichoke halves.
10. NOTES : Basmati rice medley is a blend of basmati and wild rice with dry herbs and vegetables. (We use Trader Joe's.) wonderful! the rice was a mix, broth in a can, chicken precooked and frzn. fresh basil and fresh artichoke.