My friend Marina shared this fabulous dish with me. It has a mixture of brown and wild rice, barley, red barley and topped with a creamy chicken mushroom sauce. She served it at a church luncheon; and I am a white rice eater, not really into brown and wild rice much but let me tell you- I LOVED it. It’s so easy to make and it’s also healthy and delicious. Rice can be cooked ahead of time to speed up the process. You can find Brown Rice Medley at Winco, in the bulk food section or Costco and Trader Joe’s.  I hope you give this fantastic dish a try! I guarantee you’ll love it.  😉

Serves: 4-6

2 boneless skinless chicken breasts halves (cubed)
2 Tbsp. butter
1 pint whipping cream
1 can (10.75oz) Cream of Mushroom Soup
6 oz. button mushrooms-sliced
1 small onion- chopped
2-3 cloves of garlic, crushed
1/6 tsp. red pepper flakes
Salt and black pepper to taste
Italian parley- chopped (optional)

3 cups water
1 Tbsp. chicken base (I use Better than bouillon)
1 Tbsp. butter
1.5 cups Brown rice (Harvest) medley
Salt and pepper to taste
DSC_0031Costco ricebetter than builon (2)



To cook the rice: In a medium sauce pan bring water, bullion and butter to a boil; add rice and mix well. Cover pan and let simmer for 45-55 minutes until all the water has been absorbed. *** It’s even easier if you have rice cooker, just combine all the ingredients and turn on to “Brown Rice”.
To prepare the sauce: In a large skillet on medium heat, melt butter and sauté garlic and onions for 2-3 minutes, add mushrooms cook for another 2-3 minutes. Add chicken and continue cooking until chicken almost cooked, for about 4-5 minutes;


stir in whipping cream and cream of mushroom.  Season with salt, red pepper flakes and black pepper.  Lower the heat and let is simmer for about 5 minutes.


Pour sauce over the cooked rice. Sprinkle with parsley if desired.