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  • 2 tablespoons olive oil
  • 4 pieces shallots, minced
  • 3 cloves garlic, minced
  • ½ cup Wheat Berries
  • ¼ cup Pearled Barley
  • ½ cup Bulgur Wheat
  • ¼ cup Lentils
  • 1 cup white wine
  • 1 quart double chicken stock
  • 2 tablespoons fresh thyme, minced
  • 1 tablespoon rosemary, minced
  • 1/3 cup grated Parmesan cheese
  • Salt to taste
  • Pepper to taste

Heat olive oil in a sauté pan. Sweat garlic and shallots for one minute without browning. Add wheat berries, barley, bulgur wheat and lentils; sauté for two minutes, stirring. Deglaze with white wine and reduce. Add chicken stock in three stages, reducing each time until grains are tender. Remove from heat; add thyme, rosemary and Parmesan cheese; stir. Add salt and pepper to taste. Reserve and keep warm.


Wild Mushrooms

  • 2 tablespoons olive oil
  • 7 pieces Morrels, reconstituted
  • 6 pieces Shiitakes, julienned
  • 6 pieces mushrooms, julienned
  • 2 pieces shallots, minced
  • ¼ cup white wine

Heat olive oil in a sauté pan. Sauté all ingredients except wine for four minutes on high heat. Deglaze with wine; reduce. Add salt and pepper to taste. Reserve and keep warm.


Chicken Sausage

  • 6 ounces ground chicken cutlets
  • 2 cloves garlic, minced
  • 2 pieces shallots, minced
  • ½ ounce Mrs. Chasan Spice
  • 2 tablespoons cayenne pepper
  • 1 tablespoon olive oil

Combine chicken, cayenne pepper and Mrs. Chasan Spice in a mixing bowl; reserve. Heat olive oil in a sauté pan. Sauté shallots and garlic until translucent. Add chicken-spice mixture to shallots and garlic; sauté until chicken turns white.

Add Wild Mushrooms and" Risotto" to Chicken "Sausage"; sauté for one minute. Adjust seasoning to taste. Divide evenly into six bowls and garnish with sprig of fresh thyme. If necessary, add stock to risotto to moisten before serving. Serves 6.