It’s been a REALLY long time since I’ve posted a recipe up here. Today I was so proud of my lunch concoction that I thought I would share. You’ll have to excuse the photo. I was 1/3 of the way through my lunch, really patting myself on the back, when I decided it was blog-worthy and so then snapped the pic.

This recipe started with me eyeing a bag of Uncle Ben’s 90 Second Wild Rice in the pantry. I’ve got to say, the stuff is pretty darn decent, especially if you are going to dress it up with some other goodies like I have. I was tempted to eat just the rice for lunch (it’s me in the home office, what can I say, sometimes I eat wierd stuff) but then I remembered that Will had put some left over grilled chicken in the fridge. This prompted me to do a little fridge search where I found …

- aforementioned grilled chicken left-overs, generously seasoned with Italian seasoning
- portobell0 mushroom halves
- flat-leaf parsley
- uncorked bottle of white wine; probably open too long to enjoy drinking
- parmesan cheese

The recipe goes like this:

1.) Put a little olive oil in the bottom of a saute pan; drop in mushrooms.

2.) Chop up left-over chicken into small cubes, add to saute pan.

3.) Pour in just a titch of white wine, enough to flavor and re-hydrate the chicken.

4.) Tear the top of your Uncle Ben’s bag, put it in the microwave for 90 seconds.

5.) Pour cooked rice onto a plate. About now, your chicken and mushroom concoction will be warmed through so pour that over top the rice.

6.) Sprinkle parmesan cheese and roughly chopped fresh flat-leaf parsley over top.

7.) Remember to chew each bite 30 times. Otherwise you’ll be like me and gobble the whole thing in about as long as it took to make it … 4-5 minutes?

Enjoy!