Orange-Teriyaki Glazed Chicken With Wild And Brown Rice - cooking recipe

Ingredients

1/2 cup wild rice
1/3 cup brown rice (not instant or quick cooking brown rice)
2 garlic cloves, minced (divided use)
2 tablespoons light soy sauce
1 1/4 cups orange juice (divided use)
2 cups water
4 boneless skinless chicken breast halves
2 tablespoons light teriyaki sauce
2 tablespoons sesame oil
2 green onions, chopped (or chives)
2 tablespoons toasted pecan pieces

Preparation

Combine wild rice, brown rice, 1 clove garlic, soy sauce, 1 cup orange juice and water in a saucepan. Cover, heat to boiling, reduce heat and simmer 45 to 50 minutes, or until water is absorbed.
While rice is cooking, line a shallow baking dish with aluminum foil and spray with nonstick spray coating. Arrange chicken in prepared dish. Combine remaining garlic, remaining 1/4 cup orange juice, teriyaki sauce and sesame oil. Drizzle about half of mixture over chicken. Bake at 400 d F 20 minutes. Drizzle with remaining sauce and bake 5 to 10 minutes, or until chicken reaches 170 degrees and is fully cooked.
Spoon rice into serving dish. Top with chicken and drizzle with collected juices. Garnish with chopped green onions and pecans.