Springbone’s (Grandma Approved) Chicken and Rice Bowl

12.19.2017 Farm to Table
Springbone Kitchen
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When we at Springbone Kitchen first set out to create our dream menu of simple, nourishing food that we could enjoy every day, the “Grandma’s Chicken and Rice Bowl” was the first dish we came up with. It is inspired by our home kitchens, where we first learned to cook with our grandmothers and is comprised of high quality, yet easy-to-find ingredients, prepared effortlessly and served fresh.

We start with a base of nutrient-dense wild rice and a whole roast chicken (don’t skip the brine!). We add some braised kale, roasted brussels sprouts and roasted carrots, topping it with a homemade beet puree and hot sauce. This is a dish best enjoyed at home, surrounded by family… and most specifically, with g’ma!


8 ounces Wild Rice

3 pounds Kale

1 pound Brussels Sprouts

2 Carrots

1 Whole Chicken

2 Lemons

2 Limes

A few sprigs of Thyme

A few Bay Leaves

1 Ginger Root

1 Beet

2 heads of Garlic

Extra Virgin Olive Oil

Sea Salt

Kosher Salt

3 tablespoons Maple Syrup

1 cup Black Peppercorn

Hot sauce, to taste


For the Brined & Roasted Chicken:

1 | Brine one whole chicken by placing it in a large pot with kosher salt, lemon juice, peeled garlic cloves, thyme, bay leaves, sliced ginger, black peppercorn and enough water to cover; soak it overnight in the refrigerator.

2 | Remove the whole chicken from brine and roast for approximately 40 minutes at 450 degrees, or until done.

3 | Let the chicken cool for 10 minutes, and then separate the meat from the bones.

For the Wild Rice:

1 | In a large pot, add 8 ounces of wild rice, 5 cups of water and a pinch of sea salt.

2 | Bring to a boil, then reduce heat to medium and stir frequently for 40 minutes or until all the water has cooked off.

For the Braised Kale:

1 | Heat the olive oil in a pot, adding a few cloves of mashed garlic and 2 diced red onions, cooking for 5 minutes.

2 | Add 3 tablespoons of maple syrup, 1 tablespoon of sea salt, a pinch of black pepper and ¼ cup of apple cider vinegar, and cook an additional 5 minutes.

3 | Add 1 quart of cold water to the pot and bring back to a simmer.

4 | Add 3 pounds of chopped kale and cover.

5 | Upon reaching a boil, stir thoroughly and reduce heat to a low simmer while covered until almost all the liquid is evaporated.

For the Roasted Brussels Sprouts:

1 | Place halved brussels sprouts on a sheet tray.

2 | Coat with olive oil and sea salt, and roast at 450 degrees for 15 minutes, or until done.

3 | Remove from oven and toss with the juice of one lemon and one lime.

For the Roasted Carrots:

1 | Place sliced carrots lengthwise on a sheet tray.

2 | Coat with olive oil and sea salt, and roast at 450 degrees for 20 minutes or until done.

For the Citrus Beet Compote:

1 | Combine 1 roasted and cubed beet with a dash of lemon juice, lime juice, water and a pinch of sea salt into a blender or food processor, and blend thoroughly.

Add everything to a big bowl mixed with hot sauce and enjoy!

*We like Tango Chili Sauce — a locally made carrot-based hot sauce with no sugars added).

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