Using multigrain waffle batter with wild rice and dried cranberries turns a beloved classic into a better-for-you—and more delicious—rendition.
Multigrain waffle batter, prepared -- 2.5 lb
Wild rice, cooked -- 1 lb
Cranberries, dried -- 6 oz
Water -- 16 fl oz
Trio® Low Sodium Poultry Gravy Mix -- 2.8 oz
Chicken breast fillets, grilled -- 2.5 lb
Thoroughly combine waffle batter, wild rice, and cranberries.
Pour 3/4 cup of waffle batter onto a preheated, greased waffle iron. Cook until waffle is browned and crisp.
Bring water to a boil. Pour Low Sodium Poultry Gravy Mix into boiling water and whisk vigorously. Hold warm.
For each serving, slice chicken and place on waffle. Finish with 1/4 cup of gravy.