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Wild Rice Bake with Chicken & Mushrooms

February 18, 2013

The other night I was in the mood for a creamy, bubbly casserole and decided to make one using wild rice instead of pasta or potatoes.  If you want to make this a vegetarian dish, omit the chicken and add more mushrooms.

20130205 Chicken Rice Bake

You will need:

  • 1 c wild rice, prepared according to package instructions
  • 2 leeks, trimmed and rinsed and chopped
  • 1 1/2 lb chicken breast
  • 2 T olive oil
  • 16 oz mushrooms, sliced
  • 1 c Marsala wine
  • 1/4 c flour
  • 2 c milk
  • 2/3 c Parmesan cheese, grated (plus a little extra to sprinkle on top)
  • 1/2 c sour cream
  • 1/4 c parsley, chopped
  • 1 t salt plus to taste for chicken
  • 1/2 t pepper
  • 1 t garlic powder
  • 1/4 t ground mustard powder
  • 2 c frozen French-cut green beans

Then you will…

  1. Place chicken in a large skillet. Lightly sprinkle with salt. Cover with water and bring to a boil. Cover and reduce heat. Simmer gently until the chicken is cooked through (10-15 minutes).
  2. Drain the chicken and cut into bite-sized pieces.
  3. Lightly spray a 9×13-inch baking dish with non-stick cooking spray. Preheat your oven to 350 degrees.
  4. In another large skillet, heat the olive oil over medium heat. Add the leeks and cook until just beginning to brown, about 5 minutes.
  5. Add the mushrooms and cook until they release their liquid and it has evaporated, about 12 minutes.
  6. Stir in the Marsala wine and increase heat to high. Stir occassionally while the wine evaporates almost all the way (5 minutes).
  7. Reduce heat to medium.
  8. Mix the flour into the leek-mushroom mixture to coat.
  9. Stir in the milk slowly to avoid clumps.
  10. Bring milk to just below a simmer, stirring to avoid scalding.
  11. Mix in the cheese, sour cream, parsley, salt, pepper, garlic powder and dried mustard powder. Remove from heat.
  12. Spread the prepared rice along the bottom of the baking dish. Top with the chopped chicken. Top with the green beans. Spread the leek-mushroom sauce evenly over the top.
  13. Bake 30 minutes. Lightly sprinkle the top with a bit more Parmesan and return to oven until the cheese melts.
  14. Allow to rest 10 minutes before serving. Enjoy!
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