Indulge in the delightful flavors of Italy with this Italian Rosemary Roasted Turnips Chicken, and Wild Rice. Combining the savory goodness of rosemary-infused turnips, roasted chicken, and the earthy, nutty texture of wild rice with a hint of the sweet depth of balsamic reduction, makes a perfect meal for any occasion. There’s even the lovely treat of crumbled cashew mozzarella cheese, fresh tomatoes, and garden chives to make it all worthwhile.

Italian Rosemary Roasted Turnips, Chicken, and Wild Rice

1 Tbs. butter (or vegan butter)
3 large turnips, trimmed and cubed
kosher salt and pepper
1 Tbs. dried rosemary
2 cups wild rice
4 cups dry white wine
1-2 cups cooked chicken breast, pulled into pieces (nice and moist)
1 cup vegan cashew mozzarella cheese, crumbled
1 Tbs. balsamic reduction
1 cup cherry tomatoes
1 Tbs. fresh chives, chopped

pinenuts

In a large skillet, melt the butter over medium heat.

Add the turnips, salt, and pepper, and coat thoroughly in the butter, sautéing until golden brown.

Stir in the rosemary and continue cooking for 2-3 minutes, stirring often.

Remove the turnips from the pot, setting aside, and reserving any butter. If need be, add more.

Sauté the rice in the remaining (or added butter), until crispy.

Add the wine and bring to a boil.

Then, reduce to a simmer, covering partly until the rice is fluffy.

Remove from heat and stir in the reserved turnips, chicken, vegan cheese, and balsamic reduction.

Plate and top with fresh tomatoes, fresh chives, additional balsamic, and freshly ground pepper. Top with pinenuts (if desired) as well.