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Rice Teriyaki Chicken Casserole With Artichoke Halves

Make Rice Teriyaki Chicken Casserole With Artichoke Halves at home with Olive Oil, Yellow Onion, Garlic Salt And Black Pepper, Zinfandel, and Basmati Rice Medley. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 tsp
• 1/2 cup
• 3
• 2 tbsp
• 1 cup
• 2 cup
• 1 tbsp
• 1/8 tsp
• 1/4 oz
• 2 tbsp
• 1
• 2 oz
• 12

Method (preview)

1. 1

   Heat oil in heavy saucepan and saute onion and garlic with salt and pepper.

2. 2

   Deglaze pan with the wine.

3. 3

   Add the rice, broth and herbs.

4. 4

   Bring to a boil and stir to blend.

5. 5

   Add the cheese and nuts.

6. 6

   Reduce heat and cook, covered, on lowest heat for 20 to 30 minutes or until creamy.

7. 7

   Artichoke: Trim the stem.

8. 8

   Trim 1/2-inch off the top.

9. 9

   Clip the thorns from the leaves.

10. 10

    Cut in halve.

11. 11

    Remove the choke.

12. 12

    Dip in ice water and lemon juice.

13. 13

    Wrap or place in a casserole.

14. 14

    Microwave on high for 3 to 5 minutes or until tender.

15. 15

    Let stand 1 minute.

16. 16

    Serve the rice with chicken in a wide bowl with the artichoke halve on the side.

17. 17

    Variation: Serve chicken on the side and add cooked drained artichoke hearts to the rice.

18. 18

    "Creamy rice dish with chicken to accompany an artichoke half."

19. 19

    Serving Ideas: Steamed artichoke halves.