Rosemary Chicken and Wild Rice

INGREDIENTS:
3 cups wild rice or a wild rice/brown rice mix
2 tablespoons olive oil
4 garlic cloves, minced
2 1/2 pounds boneless, skinless chicken breasts, cubed 
2 tablespoons dried rosemary 
2/3 cup orange marmalade
4 tablespoons Dijon mustard
1/4 teaspoon ground black pepper

Freezer Meal Instructions: Wild rice is cooked at a 3:1 ratio. So if you use all 3 cups of rice that I gave you, put in 9 cups of water (though I highly recommend cooking it in chicken broth if you have it!!) Cook rice for an hour (I've never cooked more than 2 cups of rice at a time, so 3 cups may take a little longer!)  Meanwhile, thaw and gently reheat the chicken.  Mix the chicken into the rice when the rice is cooked.