* Chicken with Lentils
* Herbed Wild Rice
* Spinach with Almonds and Garlic

Chicken with Lentils
Grand Hyatt Hotel, New York, New York

Makes 4 servings

 1+1/2 tablespoons olive oil
 1 clove garlic, minced
 1 carrot, peeled and minced
 1 stalk celery, minced
 2 cups cooked lentils, if canned, rinsed and drained
 1 teaspoon dried thyme
 1 teaspoon cayenne pepper
 1 teaspoon ground cumin
 Salt and freshly ground black pepper, to taste
 1 pound boneless, skinless chicken breast
 One 6+1/2-ounce jar pimientos, drained
 2 cucumbers, peeled and sliced into thin strips, for garnish

1. Heat 1/2 tablespoon of the olive oil in a large saute pan. Add the garlic
and saute for 1 minute. Add the carrot and saute for 2 minutes more. Add the
celery and saute for 1 minute. Add the lentils and seasonings; stir to
combine and heat through.

2. Brush the chicken on both sides with the remaining tablespoon of olive
oil and season with salt and pepper. Broil or grill for 8 to 10 minutes per
side, or until cooked through. Add the pimientos to the pan or grill for the
final 8 to 10 minutes.

3. Divide the cucumbers on the outside of 4 dinner plates. Place 1/2 cup of
the lentils in the center, a piece of chicken on top, and garnish with some
pimiento.

Copyright 1995 Acorn Associates, Ltd.


Herbed Wild Rice
Sonoma

Makes 4 servings

 1 cup wild rice
 4 cups chicken broth *(or vegetable broth)
 1 teaspoon salt
 1/4 cup chopped fresh parsley
 1/4 cup chopped fresh chives
 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
 1 tablespoon butter or margarine
 Freshly ground black pepper

1. Place the rice in a strainer and run cold water over it, then drain
thoroughly.

2. In a medium saucepan over high heat, bring the rice, chicken broth, and
salt to a full boil. Lower the heat to a simmer and cook for 45 to 50
minutes, until the rice is just tender. The rice should not be too soft.

3. Drain the rice and transfer to a bowl. Add the parsley, chives, thyme,
and butter or margarine and toss gently. Season to taste with the black
pepper.

*(not part of original recipe)
Copyright 1995 Acorn Associates, Ltd.


Spinach with Almonds and Garlic
Chile

Makes 6 servings

 2 tablespoons olive oil
 2 cloves garlic, chopped
 1/2 cup sliced almonds
 3/4 teaspoon salt
 1/8 teaspoon cayenne pepper
 2 pounds spinach, washed well and trimmed

1. In a sauté pan over low heat, heat the olive oil. Add the garlic and cook
for 1 minute. Add the almonds, salt, and cayenne and cook for 2 minutes
more. Remove from the heat and set aside.

2. Coarsely chop the spinach. In a large covered saucepan, in a small amount
of boiling salted water, cook the spinach for 4 minutes, or until tender.
Drain well.

3. Mix the garlic and almond mixture into the spinach.

Copyright 1995 Acorn Associates, Ltd.