family recipes
Recipes submitted by:
Chef Whitney from Camelback Desert School
n
Chicken aodp
u
wild rice s
Ingredien
ts:
• 2 tablespoons
olive oil
• 1 small onion
, diced
• 1 teaspoon fr
esh thyme
• 4 cups hot wat
er
• 1 cup celery,
diced
• pepper
• 16 oz. chicken
breast, diced
• 1 teaspoon ga
rlic, minced
• 1 16 oz. can cr
ushed Tomatoe
s
• 2 cups carrot
s, diced
• 1 ½ cups wild
rice
• sea salt
Directions:
Place a soup pot
over medium h
eat and add the
chicken onion,
olive oil. Add th
garlic, pepper,
and thyme. Coo
e
minutes, until
k and stir for ab
the chicken is lig
out 5
htly browned ve
Pour in the wat
getables are soft
er and tomatoe
ened.
s then bring th
in the rice and
e liquid to a bo
remaining vege
il. Add
tables; season w
taste. Cook on
ith salt and pep
medium-low u
per to
ntil the rice an
about 30 minut
d vegetables ar
es then enjoy.
e tender
Yield: 6 servings
cranberry
almond gran
o
la
Ingredients:
• 6 cups old fashioned oats
• 1 cup milled flax seed
eal
• 2 cups crispy brown rice cer
d almonds (optional)
• 2 cups slivere
• 3/4 cup honey
• 3/4 cup sunflower oil
• 1/4 cup brown sugar
• 1 tablespoon cinnamon
• 1 cup dried cranberries
Directions:
rees F. then Line two
1. Preheat the oven to 300 deg
paper.
baking sheets with parchment
cereal, flax seed, brown
2. In a bowl combine oats, rice
a large bowl and set aside.
sugar,