Friday, February 24, 2012

Chicken and Wild Rice

I had a lot of leftover shredded chicken from making chicken soup last night and I needed to make dinner tonight without going to the store today. So, I pulled together this chicken and rice casserole type dish, sans the canned cream-of-chemicals-and-who-knows-what-else-soup. Wild rice is lower glycemic than regular white rice and possibly more so than brown rice, too. This came out really tasty, but the picture not so much. Sorry!

Chicken and Wild Rice Recipe
1 Tbs butter
1 Tbs EVOO
1 onion, chopped
3 cloves garlic, minced
1½ cups uncooked wild rice blend
½ tsp sea salt
½ tsp dried marjoram
fresh cracked black pepper
1 (4 oz) can sliced mushrooms
4 cups cooked cubed or shredded chicken
1½ cups chicken stock
1 cup heavy cream
½ cups dry white wine
¼ cup sour cream

Heat dutch oven over medium heat. When hot, add butter and olive oil and heat through. Add onion and saute until beginning to soften. Add garlic and saute another minute. Add rice and saute a few minutes until beginning to brown, stirring frequently. Add salt, marjoram and pepper. Add mushrooms, chicken and stock. Stir to deglaze bottom of pot. Pour in cream, stirring. Add wine and sour cream. Bring to a simmer and then cover and transfer to preheated 375°F oven. Cook one hour or until rice is tender and liquid absorbed. Serve with green salad or another green veggie of choice :)

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