Ideal for EatingEating ethically while eating great!

After last night's heavy but oh-so-comforting broccoli bake, I wanted something lighter tonight. I made Gardein "chicken" piccata, wild rice (specifically, Lundberg's Wild Blend), steamed asparagus and steamed cauliflower. It was very light, very easy and very delicious.

"Chicken" piccata with wild rice, asparagus and cauliflower -- prep time: 1 hour (mostly from the rice), serves 4

Ingredients

1 cup dry wild rice

4 Gardein chick 'n scallopini pieces/"breasts" (frozen; you don't need to thaw them -- they cook super fast)

flour (for dredging the "chicken")

salt, pepper and ground coriander (for seasoning the flour)

2 tablespoons Earth Balance "butter" (for sautéing the "chicken")

1 tablespoon coconut oil (for sautéing the "chicken")

1 tablespoon flour (for the sauce)

1/2 cup dry vermouth or dry white wine (for the sauce)

1 cup vegetable broth (for the sauce)

1 tablespoon Earth Balance "butter" (for the sauce)

2 lemons

1 bunch of asparagus (tough ends removed)

1 head cauliflower (broken into large flowers)

Directions

Start the rice. Lundberg's takes 50 minutes to cook. I cooked mine with a cube of vegetable bouillon. By the time the rice is done, you should be finished preparing the rest of the meal.

Boil water in the bottom of a pan for steaming the vegetables. If the water is already hot, you'll be able to throw the vegetables whenever you're ready without having to wait on the water.

Heat the 2 tablespoons of Earth Balance with 1 tablespoon of coconut oil in a large skillet over medium heat. Combine a little flour (1/3 a cup or so) with salt (1/2 a teaspoon), freshly ground black pepper and coriander (about 1/2 a teaspoon). Dredge "chicken" pieces in the flour mixture. Pan fry the "chicken" pieces in the large skillet about 4 minutes on each side, until each side is golden brown and pieces feel tender. Remove pieces from skillet to an oven-safe dish and set in an oven set to 200° F to keep warm.

Start steaming the cauliflower.

(Stir the rice.)

Start the rice. Over medium heat, stir 1 tablespoon of flour into oil remaining in large skillet. Slowly whisk in vermouth/white wine. (I love that smell.) Whisk in vegetable broth. Bring to a boil then simmer for about 10 minutes to reduce the sauce by about half.

Remove the cauliflower and put asparagus into steamer. Put cauliflower in an over-safe dish and place in oven with "chicken."

The asparagus will need just a few minutes of steaming. You want them to retain a crispness to them. Nobody like droopy asparagus spears! When the asparagus are done, squeeze 1/2 lemon over the spears and set aside.

The sauce should be reduced and thick now. Whisk in 1 tablespoon Earth Balance "butter" and juice from 1 lemon. Put the "chicken" pieces into the sauce. 

The rice should be done now. Squeeze 1/2 a lemon into the rice. Stir in 1 tablespoon Earth Balance "butter."

That should do it! You're ready to serve. Place a little rice on each plate. Put a "chicken" piece and a couple of cauliflower florets on the plates. Lay 5 asparagus spears across the whole thing. Spoon a little sauce over the "chicken" and rice. You can sprinkle some chopped green onion or chives over the "chicken," as well.

Enjoy!