Wild Rice Casserole with Chicken and Mushrooms

Votes: 1

Time: 2 hours 35 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 895, total fat 27 G., saturated fats 10 G., proteins 81 G., carbohydrates 81 G., fiber 8 G., cholesterol 238 mg, sodium 1510 mg, sugar 21 G.

Wild rice is simmered with sautéed mushrooms and dried cranberries in a fragrant sherry-flavored broth. When it's almost done, chicken breasts sprinkled with coriander are placed in the rice, and the whole thing is finished in the oven. The chicken turns out incredibly juicy, and the hints of coriander perfectly complement the nutty flavor of the wild rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 cups chicken broth
4 tablespoons unsalted butter
2 large shallots, finely diced
280 g brown mushrooms, cut into quarters
1 clove garlic, minced
0.5 tbsp. dry sherry
200 g wild rice, rinsed
6 large sprigs fresh thyme, tied into a bunch, plus extra for serving
1 bay leaf
2 tsp ground coriander
2 tsp coarse salt + more to taste
2 tsp freshly ground black pepper + more to taste
4 boneless, skinless chicken breasts, 170–200 g each
1 tbsp extra-virgin olive oil
0.5 cups dried cranberries
1 small lemon, cut into 0.5 cm thick slices.
1 tbsp chopped fresh parsley, optional
Special equipmentkitchen twine

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, champignon mushrooms, wild rice, bay leaf, sherry, thyme, coriander, dried cranberries, lemon

Cooking the dish according to the recipe:

Preheat oven to 175°C. In a medium saucepan, bring the broth to a boil.
In a Dutch oven or large cast-iron skillet with a lid, melt the butter over medium-high heat. Add the shallots and mushrooms, toss to coat, and cook, stirring once or twice, until golden brown, about 5 minutes. Add the garlic and cook until fragrant, 1–2 minutes. Stir in the sherry and scrape the bottom of the skillet. Add the rice and let it toast and infuse with the flavors of the pan. Stir in about 4 cups of the hot broth. Add the thyme and bay leaf. Cover the skillet and bake in the oven until the rice is almost cooked through, 1 hour to 1 hour 15 minutes.

Meanwhile, in a small bowl, combine the cilantro, salt, and pepper. Brush the chicken with olive oil, then sprinkle the spice mixture on all sides. Set aside.
Fluff the rice with a fork and check for doneness. It should be firm and chewy. Add the cranberries. Add the remaining hot broth; the rice should be submerged in liquid. Add the chicken breasts to the skillet with the rice, angling them so that most of the chicken is submerged in the rice. Place lemon slices between the chicken breasts. Cover and bake for 20–25 minutes. Remove the lid and continue baking until the internal temperature reaches 165°F (74°C), about 10 more minutes. Sprinkle with parsley or thyme before serving.

Categories:

recipe / Calorie content of prepared meals / Dinner / Main courses / Cereals, legumes / Vegetables and mushrooms / Bird / Jeff Mauro

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