Christine's wild rice and veggies

Bake 1 chicken breast and cut up.  Keep refrigerated until the end of cooking the following:

1/2 c. brown rice
1/4 c. wild rice

Rinse in medium sized pan with water and then cover  with water or broth about 1/2 inch above the rice.  Bring to a boil and boil for 5 minutes.  Turn down and simmer and cover for 45 - 60 min.

Dry roast 1/8 c. pine nuts in large fry pan on low about 3 minutes on med. heat.  Remove and set aside.

Using the same pan dry roast a bunch of asparagus, rinsed and cut down to about 5 inches for about 5 minutes.

Cut up:

2 large shitake mushrooms
1/4 leak
1 zucchini (not peeled)
1/2  fennel bulb

Combine veggies add to asparagus and cook together for 5 more minutes covered.

Then add and warm through:

1 tlbs. aged sweet balsamic
1/2 can garbanzo beans
small handful of fresh flat leaf parsley or cilantro
roasted pine nuts
cut up chicken.

Add rice to veggies in fry pan.

Just before serving add the following:

1 c. chopped celery
1/4 c. chopped jicama
1-2 tlbs. eureka lemon oil from olive and baker.

Serve warm or put in fridge and serve cold.