Directions:
- Cook rice: Bring 4 cups water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and simmer, covered, until rice is tender and grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain in a colander.
- Cook wheat berries while rice simmers: Bring remaining 4 cups water to a boil in a 3-quart heavy saucepan, then stir in wheat berries and 1 1/4 cups porcini. Reduce heat and simmer, partially covered, over low heat until wheat berries are tender, 1 to 1 1/4 hours. Stir in 1/2 teaspoon salt and pour wheat berry mixture into a large sieve set over another saucepan or a skillet. Reserve wheat berries and porcini in a bowl and boil cooking liquid until reduced to about 1 cup, then add to wheat berry mixture. (Cut up any porcini that are large.)
- Cook chicken: Put oven rack in middle position and preheat oven to 450°F.
- Grind remaining 3/4 cup porcini to a powder in coffee/spice grinder. (If porcini are too moist to grind, dry completely on a baking sheet in oven 3 to 5 minutes, then cool before grinding.)
- Pat chicken dry, then arrange in 1 layer on a sheet of wax paper. Sprinkle both sides of chicken with remaining 3/4 teaspoon salt and season with pepper. Put porcini powder in a fine mesh sieve and dust both sides of chicken generously, shaking off excess.
- Heat oil and 1/2 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chicken in 2 batches, without crowding, turning over once, about 4 minutes per batch. Transfer chicken to a shallow baking dish as browned (reserve fat in skillet). Bake browned chicken until just cooked through, 3 to 5 minutes, then let stand 5 minutes before slicing.
- While chicken bakes and stands, add remaining 1/2 tablespoon butter to fat in skillet and cook garlic over moderately low heat, stirring, 1 minute. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes. Add wild rice, tomatoes, and wheat berry mixture (including reduced cooking liquid) and bring to a boil, stirring occasionally. Stir in dill and season with salt and pepper. Slice chicken and serve with rice mixture.
- *Available at natural foods store and specialty markets.
- Cooks' notes: ·Wild rice can be cooked and drained 1 day ahead. Cool, uncovered, then chill, covered. ·Wheat berry mixture can be cooked 1 day ahead. Cool in reduced cooking liquid, uncovered, then chill, covered.
- Each serving contains about 464 calories and 8 grams fat. Nutritional analysis provided by Gourmet See Nutrition Data's analysis of this recipe ›
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3444.32 Kcal (14421 kJ) | ||
| Calories from fat | 802.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 89.16g | 137% | |
|---|---|---|---|
| Cholesterol | 565.66mg | 189% | |
| Sodium | 7079.72mg | 295% | |
| Potassium | 3953.55mg | 84% | |
| Total Carbs | 366.65g | 122% | |
| Sugars | 14.88g | 60% | |
| Dietary Fiber | 30.17g | 121% | |
| Protein | 264.21g | 528% | |
| Vitamin C | 68.8mg | 115% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 330mg | 1833% | |
| Calcium | 370.5mg | 37% | |
| Amount Per 100 g | |||
| Calories | 88.02 Kcal (369 kJ) | ||
| Calories from fat | 20.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 137% | |
|---|---|---|---|
| Cholesterol | 14.46mg | 189% | |
| Sodium | 180.92mg | 295% | |
| Potassium | 101.03mg | 84% | |
| Total Carbs | 9.37g | 122% | |
| Sugars | 0.38g | 60% | |
| Dietary Fiber | 0.77g | 121% | |
| Protein | 6.75g | 528% | |
| Vitamin C | 1.8mg | 115% | |
| Iron | 8.4mg | 1833% | |
| Calcium | 9.5mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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