Rice dishes that pair well with Chicken Cordon Bleu include white rice, brown rice, wild rice, rice pilaf and even a mild risotto. As far as vegetables go, as long as the vegetables are cut in about the same-sized pieces, nearly any vegetable can be steamed.
Learn more about Cooking
- Clean, peel and cut vegetablesSelect three to five different vegetables to steam, such as broccoli, cauliflower, carrots, parsnips, green beans, squash and zucchini. Select enough to make 4 to 5 cups of vegetables. Rinse the vegetables in a colander under cool running water and pat dry with a��paper towel. Peel any vegetables that need peeling. If using broccoli or cauliflower, cut into florets. Cut other vegetables into similar-sized slices.
- Steam the vegetablesIn a large pot, add about 2 cups of water, vegetable broth or chicken broth. Bring to a boil, then reduce to a simmer. Place the steamer basket filled with vegetables onto the pot. Lightly season the vegetables with a pinch of salt and ground black pepper. Cover the vegetables with a lid and steam for about 5 minutes. Check to see if they are done with a fork or toothpick. The vegetables should be cooked, but slightly firm. Remove from the heat and serve with the rice and Chicken Cordon Bleu. A light sauce, such as one made from the broth, can be tossed with the��vegetables before serving.