{wild rice with lemon chicken, shallots, and tomatoes}

it’s a little sad for me to admit that i just haven’t been cooking as much lately. i lovelovelovelovelove my tiny home, don’t get me wrong… but it has been a bit of a challenge to fotograph my recipes in action within 180 square feet.

so, i’ve just had to change the way i do things a little. and that’s okay.  i’m super forever inspired by one of my favourite bloggers – i mean she’s cute as a button, and she is into the same stuff i’m into regarding eating healthy and with the seasons.  i love her style of fotography as well; so simple and elegant and she’s such a new yorker – so classy.

i’m still working out the kinks to finding the perfect way to fotograph inside the tiny home – but for now, here’s a simple recipe i made up this weekend that turned out delicious!

1 cup wild rice

1 small shallot

1 lemon

1 small organic tomato

4 ounces organic chicken

directions :

cook 1 cup rice in large pan with 3 parts water. add in a pinch of salt and bring to boil, then let simmer for at least 30 minutes.  meanwhile, in a separate saute pan, drizzle in a couple tablespoons of olive oil and toss in the chopped scallions.  allow them to almost caramelize before adding in diced chicken.  once chicken is halfway cooked through, squeeze half a lemon in with some S&P.  cook on low. when the chicken is almost fully cooked, add in diced tomatoes and continue to cook on low.  squeeze in the juice from the second half of the lemon and a little water if necessary, to slightly deglaze the pan. then, when your rice is completely cooked, add in a little butter {optional} and S&P and toss it in with your chicken…

serve immediately and enjoy! 🙂

Tags: cooking, eating, food, food and foto, food photography, foodography, healthy, light, recipes, seasonal, simple, wild rice