Shop Emeril Lagasse | Emeril Lagasse's Recipes | HSN Cookbook | Print Friendly Version

3/4 cup wild rice
1 3/4 cups chicken stock or water
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 cups large diced carrots
1 teaspoon Emeril's Original Essence
2 8-ounce chicken breasts
1 tablespoon extravirgin olive oil, optional
1/4 cup toasted almond slivers

1. In the rice bowl that comes with the steamer, place the wild rice, stock, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Place into one of the steamer baskets, and place in the steamer.
3. Cover with the cooking plate and the lid and set the timer for 50 minutes.
4. When the timer goes off, add the carrots to the other basket, season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
5. Place the cooking plate over the carrots, and season the chicken with the remaining salt and the Essence.
6. Place the chicken on the cooking plate and return the lid.
7. Set the timer for 17 minutes, and cook the chicken, carrots and rice until the timer goes off.
8. Once the timer goes off, remove the lid.
9. Drizzle the chicken with the olive oil, if desired.
10. Add the almonds to the rice and fluff it with a fork.
11. Serve the chicken with the rice and carrots.