Orange-Teriyaki Glazed Chicken With Wild And Brown Rice

• 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

1. 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.
2. 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.
3. Spoon rice into serving dish. Top with chicken and drizzle with collected juices. Garnish with chopped green onions and pecans.

wild rice, brown rice, garlic, soy sauce, orange juice, water, chicken, teriyaki sauce, sesame oil, green onions

Taken from www.food.com/recipe/orange-teriyaki-glazed-chicken-with-wild-and-brown-rice-130746 (may not work)