September is National Chicken Month (sponsored by the National Chicken Council), National Mushroom Month (sponsored by the National Mushroom Council), and National Rice Month (initiated by an act of Congress in 1991).
I don’t think they planned specifically to all be the same month, but they do complement each other nicely. It’s also kind of interesting to find out a little more about each food. For instance, I had no idea that mushrooms are supposed to give us vitamin D, and that America makes so much rice. (I assumed it was all happening across the globe.)
I was imagining something yummy to celebrate all three foods. I went to the kitchen, looked in the refrigerator, and… called my favorite chef, whom we’ll call The Pajama Chef. He doesn’t always wear pajamas while cooking, I just call him that because his specialty is amazing gourmet breakfasts. Still, he creates yummy things and when I asked him to throw together something celebrating all three items, this is what he came up with much to the delight of his wife and children.
Rice (whichever kind you like)
¼ c. butter OR ¼ c. bacon grease (saved from serving the family bacon the morning before)
1 Small Onion
2-4 Chicken Breasts (Depending on Your Family Size)
2 cups worth of sliced mushrooms (We used Bella mushrooms, but any will work)
½ c. white wine
½ c. water
1 T. Balsamic Vinegar of Modena
1 t. garlic powder
1 t. sesame oil
½ t. ground mustard
2c. milk (or Half n Half )
4 oz. cream cheese
4 oz. mozzarella
1 T. lemon juice
1 dash Red Hot
Prepare a cup of rice, which makes… well a lot more cooked rice. Look at your packaging if you want to know exact amounts. It doesn’t matter what kind of rice you make, we made brown, but you make what you want to go with creamy, chicken mushroom.
Mince a small onion in your bacon grease or butter. You’ll sweat the onions for 20 minutes so keep it on medium low.
Meanwhile, grill your chicken.
Add the mushrooms to your sweating onions.
After the onions have sweated 20 minutes, add the white wine, 1 T. balsamic vinegar and ½ c. water.
Turn your heat up until it’s all simmering, approximately at medium.
While it’s simmering, hopefully the chicken is done grilling. You can slice or dice the chicken across the grain into 1 inch strips.
Add the chicken to your mushroom/onion sauce and turn the burner up to medium high. Now keep stirring so that everything can get nice and hot.
Slowly add the following: milk (or halfnhalf), cream cheese, mozzarella, lemon juice, and red hot.
Get everything nice and warm and keep on stirring. Finally, add the cooked rice to the mixture and wait until the whole mess is nice and warm. Add a bit of salt and pepper to taste.
Serve on plates with steamed broccoli or asparagus (If you use organic vegetables you’re actually celebrating National Organic Harvest Month too!!!), a glass of white wine for the adults (after all, you’re celebrating), and some apple juiced for the kiddos.