Earlier this year, the USDA announced new Dietary Guidelines for Americans along with MyPlate, the accompanying visual tool that demonstrates what a healthy meal should look like. The most salient detail is that half the plate is filled with fruits and vegetables.
Any mushroom fan knows that the challenge to fill half his or her plate is made easier by cooking with mushrooms. They taste delicious with nearly any meal you pair them with and add heaps of nutrients to your plate.
In fact, it’s so easy, we teamed up with the Produce for Better Health Foundation (you might know them as the masterminds behind Fruits & Veggies More Matters) and dished up a plate of our own.
Introducing: Curried Chicken with Raisins and Mushrooms
This delicious one-pan recipe will become a fast family favorite. Savory chicken and mushrooms balance well with the sweetness of red peppers and raisins in a scrumptious, nutritious dish. You should know that scrumptious is not a word we use lightly.
Whip up this recipe tonight and then show us the mushrooms on your plate. Tweet us a picture of your plate or post it on our Facebook wall today through October 24th and you could win a Back to the Roots Mushroom Growing Kit! With this kit, you’ll have mushrooms at your fingertips to easily add more veggies and nutrients to your meals. One winner will be selected daily so get cooking.
We also challenge you to enter the Fruits and Veggies MyPlate Makeover Challenge. You will receive a coupon or prize just for entering and will be in the running to win a $100 grocery card!
Visit our Cooking Corner for more mushroom recipes that can help fill half your plate with vegetables.
Curried Chicken with Raisins and Mushrooms
Yields: 4 servings
Preparation Time: 30 minutes
Ingredients
- 1 ½ tsp olive oil, extra virgin or virgin
- 2 boneless, skinless chicken breasts (about 12 oz), diced into 1-inch cubes
- 2 cups sliced fresh white mushrooms
- 2 cups sliced cremini mushrooms
- ½ medium red bell pepper, cut to ¾” squares
- 2 cups chicken broth, lower sodium
- 1 cup Sun-Maid raisins
- 2 cups instant whole grain rice
- 1 ½ Tbsp curry powder
Directions
Heat olive oil in large sauté pan. With heat on medium-high, place chicken in pan and cover with lid. Cook chicken about 5 minutes. Add mushrooms and peppers to pan and sauté 3-4 minutes. Add chicken broth. Gently mix in raisins, rice and curry powder; bring to boil, reduce heat and cover. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving.
Time-saving ideas: Purchase sliced mushrooms, fresh or frozen bell pepper strips and diced chicken.
