Chicken Wild Rice Casserole by Gene Munson Barry
Rate My Wild Rice Recipe
Chicken Wild Rice Casserole
If you like Chicken but are not sure how to serve it tonight, here's a great recipe that I have adapted, and that we find very pleasing.
If you have never tried Wild rice, you will be in for a treat. This rice is so diferent than regular rice as it has a more nutty flavor and texture than most rices.
Our housemate had never heard of nor tasted wild rice, so imaging her amazement when she finally had the opportunity to savor this dish. mmmmmmm....
- 6 each Chicken, Breasts Halves
- 1 1/2 teaspoons salt, Kosher
- 1/8 teaspoon pepper, fresh ground
- 1 1/2 cups water, luke warm
- 1/2 cup wine or sherry, white
- 1/2 teaspoon curry, powder
- 1 onion quartered/sliced, medium (we omitt)
- 2 ribs celery, sliced (I omit)
- 4 Tbsp. butter, room temp
- 12 ounces mushrooms, sliced
- 1 package wild rice, Long grain
- 1 cup cream, sour
- 1 can (10 3/4 oz) cream of chicken soup, undiluted
- 1 can (10 3/4 oz) cream of mushroom soup, undiluted
- 1/2 cup Almonds, blanched, slivered
- 1/8 tsp thyme, home grown
- 1/4 tsp Basil, Itallian Home Grown
- 2 handfulls Almonds, Slivered
- 1 1/2 cans soup, Mushroom
- 4 oz white mushrooms, thinly sliced
- I cook the chicken first in a large skillet.
I have two wonderful Griswald cast iron skillets pictured above, along with three smaller skillets that I use constantly. I like that the heat is constantly the same and that it lasts even if you add to them slowly. not like todays stainless steel pans, which do not hold their heat as long.
Mind you it does take a little getting used to, (the heat remaining after you turn off your burner), but all in all it's much nicer.......
Place your chicken halves in your large skillet with the water, wine, salt pepper, curry powder,(I omitt) onion (I omit) and celery (I omit). Cover and simmer for 1 hour.
I have also used cream of chicken soup to cook the chicken halves in. This works very well and when the chicken is cooked I then pour the soup that I cooked the chicken in, into the wild rice as it cooks.
Once the chicken has cooked and you remove it from the heat, Remove the meat from the bones, I usually buy skinless chicken brests to make it easier. I find that the chicken broken up into smaller pieces works wonderfully in the wild rice. I also reserve some of the white wine to de-glaze the pan then add this to the simmering rice. I have time to do this because I'm waiting for the chicken to cool so that I can cut it into smaller pieces.
It is good to learn to mult-task as you cook.In this case you can also be browning your mushrooms at the same time. The mushrooms should be sliced into 1/2 inch thick pieces, (steak cut). add the thyme, and Itallian basil. Heat the butter in a large skillet over medium heat, Sautee the mushrooms until lightly browned.
Drain excess butter
Cook the rice mixture with seasoning according to the manufacturers directions, using the reserved broth as part of the liquid for cooking the Wild Rice. Be aware that wild rice takes a long time to cook. So if you need a quick meal this might not be the corect meal tonight. Wild rice has a hard hull surrounding the rice so to losen this hull it will need some boiling time.
Drain your Wild Rice if needed
As you can see in my photo here I have many kinds of strainers. I most often usually use one of my two favorites. I prefer the screen style, although my wife despises my use of this kind most times because it is more dificult to clean, for example, when I use it to drain the ground beef.
My second favorite choice is the one in the photo that is stainless steel. This one works exceptionally well when draining the water from pasta after boiling it. Remember: (that if you use a strainer of this sort for draining hot boiling water), that there will be steam that rises as you pour the water off. This steam might burn you if you are not careful.
If your kitchen is equiped with a (discharge) ventilation fan, it might be best if you turn this fan on before you begin to boil the rice, and when you drain the rice if the water is not all boiled away or absorbed into the rice.
Ready to bake
Using Wild Rice
When cooking wild rice; "Bring your water to a boil. add the rice and salt. Cover and simmer 50-60 minutes. Drain rice after cooking if all water is absorbed, you will not need to drain the rice. The time it takes to cook wild rice is about twice the time it takes to cook white rice.
Northern wild rice is an annual plant native to North America especial northern Minnestoa, Michigan, and Wisconsin. It is also found in Canada along the border with the USA.
Native Americans were the first to discover and harvest wild rise by canoeing in the plants in the wet lands. They would thresh the grain into the canoe.
The harvest of wild rice in Minnesota is now controlled by the government in order to preserve this native plant. My wife introduced it to me after she lived in Minnesota 13 years.
Now that the nutritional value of wild rice is widely known, people are cultivating it in places such as Brainerd, Minnesota.
Cooked ready to enjoy.
1/3 cup serving Wild Rice, Water, Salt.
2 servings 1/4 cup 1 cup 1/8 tsp.
4 servings 1/2 cup 1 1/2 cups 1/4 tsp.
6 servings 2/3 cup 2 cups 1/2 tsp.
12 servings 1 1/3 cup (Full package) 4 cups 3/4 tsp.
"According to Haddon House" Toss cooked wild rice with butter and seasonings of your choice, or combine with sauteed mushrooms or toasted almond slivers. Delishious with grilled chicken or salmon, steamed asparagus or broccali. add to soups and casseroles for added nutty flavor and texture. This rice takes a long time to prepare but well worth the time.
Take my poll if you would.
Is my hub for chicken wild rice easy to follow?
Wild Rice Nutrition Facts
|Serving size: 1/4 cup|
|Calories from Fat||0|
|% Daily Value *|
|Carbohydrates 4 g||1%|
|Sugar 0 g|
|Fiber 2 g||8%|
|Protein 4 g||8%|
|Sodium 2400 mg||100%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|