Poulet, Riz et Haricots Verts - A Meal in Summary

Good day!
Tonight our menu consisted of Poulet Sauté à la Grecque, Riz Pilaf, and Haricots Verts à la Vapeur. In other words, Greek-Style Sautéed Chicken, Rice Pilaff, and Steamed Green Beans. My recipes came from the recipe book 'Le Cordon Bleu At Home', and made for an interesting and delicious meal. The rice pilaf in particular was moist and intensely flavorful; it complemented the chicken, which was pan-seared and then cooked in the oven with onion, chili, chicken stock, and seasonings, to be topped later with a sauce that included currants and sultanas (golden raisins). The green beans, which were steamed yet still slightly firm, were a simple and healthy third part of the trio; they balanced out the complex flavors of the other two dishes perfectly.
All in all, this meal was thoroughly enjoyable and, while slightly time-consuming, not terribly difficult to pull off with the help of a few handy-dandy kitchen assistants (i.e. siblings, parents, or other innocent bystanders).
Recipes can be found in the posts below. Happy cooking!

     

Riz Pilaf et Haricots Verts à la Vapeur

Riz Pilaf

Or, Rice Pilaff

From 'Le Cordon Bleu at Home'

Ingredients: 

-1.5 oz unsalted butter

-1 medium onion, chopped

-9 oz long-grain rice

-Salt and pepper

-1.5 pints of chicken stock (or water, if necessary)

-1 Bouquet Garni (or 1 bay leaf and a small handful of thyme)

Instructions:

Preheat the oven to 425*F. Heat the butter in an ovenproof skillet. Add the chopped onion and cook until tender and clear. Stir rice in and continue stirring briskly until the rice is just translucent. Season with salt and pepper, add the stock and bouquet garni, and bring to the boil. Cover with a lid, and cook in the oven for exactly 17 minutes. When the time is up, remove from oven; let stand for ten minutes. Remove the bouquet garni before fluffing the rice with a fork and serving. 

 Haricots Verts à la Vapeur

Or, Steamed Green Beans

Ingredients:

-1 lb fresh green beans

Instructions:

Place the beans in the top part of the steamer, and fill the lower part half-full with water. Cover the top part with a lid. Bring to the boil and then leave 7 minutes (this time can be longer or shorter based on how cooked you want your beans). Serve steaming hot.