Now you won't be pouring that bit of gold left over from you grilling! How to use it all, Healthy Low Sodium Chicken Flavored Escarcole, Mushroom, Rice Stew.

Your getting a couple of extra cooking tips this time besides the stew recipe!

A few recipes in my portfolio I do a few days after having made grilled chicken , this stew recipe is tasty healthy.

First NEVER EVER EVER USE BOUILLON OR BROTH FROM A CARTON... THE SALT LEVELS ARE INSANE,
BETTER TO MAKE THE DISH VEGAN BY USING WATER AND SPICES AND A LITTLE SALT FREE BUTTER.

THE KEY TO GETTING THE BROTH IS:
When grilling chicken I. make sure that I put it above a base filled with water, to catch all the drippings.
When the chicken is done,
I scrape basin with a spatual.
Then pour the drippings into a jar let it sit till open till it gets to room temp then

2 tips:

• You can store in the fridge and use the that broth in a recipe in the 5 days. or You can freeze it and use it 5 months to a tear from now.
• Don't grill with adding salt so you will decrease the salt in the first recipe and not adding a majority of the salt to the next recipe.

Now you won't be pouring that bit of gold left over from you grilling!
This is the first of a few recipes I'll publish in the next few weeks:

Chicken Flavored Escarole and Mushroom Stew.

Ingredients:

• 2 tablespoons extra virgin olive oil

• 3 or 4 cloves garlic, finely minced (about 1.5 tablespoons)

• 1/2 cup chopped onions

• 4 cups coarsely chopped escarole (about one head)

• 6 cups chicken or vegetable stock, or (water with extra spices and 1 teaspoon unsalted butter)

• 2 cups water

• 6 ozs Fresh Baby Bella or White Button or 1 small Portabella cap (sliced)

• 1/2 cup rice (I like using a mix with wild, but jasmine or sushi rice works)

• 1 dash Salt

• 1/2 teaspoon Cumin

• 2 dashes freshly ground black pepper

• (optional) 2 tablespoon Freshly grated Parmesan cheese, sliced hot house tomato
  
  Preparation

• Put 2 tablespoons oil in a large, deep saucepan over medium heat.

• When oil is hot, add minced garlic and cook until fragrant, about 2 minutes.

• Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes.
  pre-wilt

• Add escarole + mushrooms and cook, tossing gently, until it begins to wilt, about another 4 minutes.
  post wilt

• Add stock, water and rice to the pan, bring to a boil.

• Lower the heat, cover and cook about 10 minutes

• Add Cumin, Pepper and Garlic powder

• continue to cook for 10 min or until rice is tender.

• When rice is cooked through, season soup with salt and pepper,
  top with a sliced tomato and grating of Parmesan (not shown in pic.)
  
  Makes 4 or 5 servings

Because of the options I can't give exact numbers, but a filling meal for:
Sodium < 60 mg
Calories < 130 cal
much fiber very low sugar....

Yummy!

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