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ShareChicken and Wild Rice
Bake: 35 mins 350°F
Stand: 10 mins
- 1 cup wild rice
- 1 1/4 teaspoons salt, divided
- 1 tablespoon butter or margarine
- 1 cup chopped onion
- 1 cup thinly sliced celery
- 1 cup shredded carrot
- 1 can (14-1/2 oz.) chicken broth
- 1 pint half-and-half cream
- 1/4 cup all-purpose flour
- 2 tablespoons sherry (optional)
- 1/4 teaspoon freshly ground pepper
- 3 cups cooked cubed chicken
- 1/3 cup dried cranberries
- 1/3 cup sliced natural almonds, toasted
Directions
1. Bring 3 cups water to a boil in a medium saucepan. Stir in rice and 1/2 teaspoon salt. Cover and simmer 45 to 55 minutes, or until rice is tender but still chewy (some grains will split, but not all).
2. Meanwhile, heat oven to 350 degree F. Melt butter in a large skillet over medium heat. Add onion, celery and carrot. Cook 10 minutes, stirring occasionally, until softened. Add broth to skillet and bring to a boil. Whisk cream and flour in a large bowl until smooth; gradually whisk into boiling broth. Stir in remaining 3/4 teaspoon salt, sherry (if desired) and pepper. Bring sauce to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
3. Drain rice in colander, then combine with cream sauce and chicken in the same large bowl. Pour mixture into a shallow 2-1/2- or 3-quart baking dish. Cover and bake 35 to 40 minutes, stirring once, until hot and bubbly at edges. Sprinkle with cranberries and almonds. Let stand 10 minutes before serving. Makes 8 servings.
Nutrition Facts
- Servings Per Recipe 8
- Calories(kcal)335,
- Protein(gm)22,
- Carbohydrate(gm)29,
- Fat, total(gm)15,
- Cholesterol(mg)73,
- Saturated fat(gm)7,
- Dietary Fiber, total(gm)3,
- Sodium(mg)687,
- Percent Daily Values are based on a 2,000 calorie diet
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