Wild rice can be added to many dishes to give a stronger flavor than just plain rice. I always cook wild rice with white rice. About 1 part wild rice to 2 parts white rice. It seams to taste better mixing the two rice’s. If you cook just wild rice and use in a dish, it can become too powerful and make it very difficult to finish the dish.

Soak the wild rice for 10 minutes in cold water. Rinse the long grain and wild rice under running water to release all the starch. This will allow the rice to cook up light and fluffy not heavy and gluggy. Place the wild rice in a small pot of cold water and boil for 10 minutes. Add the long grain rice and cook for another 8 minutes. When the rice is cooked, strain all the water off the rice and set aside.

Coat the chicken tenderloin in the Cajun spices heat a small frying pan with the oil and pan fry the Cajun chicken for 3 minutes on both sides. Roast the pine nuts in the oven for 3 minutes of 350F.

Place the hot rice in a small pasta bowl and sprinkle the pine nuts over the top of the rice. Place the Cajun chicken over the top of the rice and pine nuts.

6 small chicken tenderloins

2 teaspoons Cajun spices

1 teaspoon vegetable oil

1 tablespoon pine nuts

2 tablespoons wild rice

4 tablespoons long grain rice

Sea salt and cracked pepper

Time to make 30 minutes Serves 2