2 cups uncooked rice (Jasmine)
3 large chicken breast sliced in half
14 oz. GF Chicken Broth
¾ c. Buttermilk (I make my own w/rice milk and lemon juice)
½ c. white cooking wine
2 tsp. sea salt, divided
½ tsp. pepper
3 Tbl. chopped parsley
*Optional – mushrooms or asparagus
- Preheat Oven to 350. Combine rice, broth, buttermilk, wine and 1/2 salt. Pour into lightly greased 13 x 9 baking dish. Sprinkle chicken with 1/2 salt and pepper. Place Chicken on rice mixture.
- Bake covered for 1 1/2 hours or until chicken is no longer pink. Sprinkle with parsley and serve.
*Hint: Ovens vary, so it may take longer. There shouldn’t be any liquid and rice should be tender.[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]