CHICKEN & WILD RICE
Wild rice, cooked – 1 ½ cups
Chicken, cut into ¾" pieces & sautéed – 3 cups
Shallots, minced – 2 TBL
Mushrooms, chopped small – about 4 oz.
Lemon juice – ½ lemon
Chicken broth – 3 cups
Heavy cream – 1 cup
Ginger, ground – 2 tsp.
Butter – 3 TBL
Cook wild rice until kernels puff open. Let it cool.
In a deep pot coated with butter, mix together the mushrooms , rice & chicken. Add the chicken broth. Let simmer for about 15 minutes. Make sure to stir every once in a while.
Add the shallots and stir in the heavy cream with the ginger.
Cover pot and bake at 375 for about 45 minutes
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