Page 16
March 16, 2016
F OOD
Wild Rice and Chicken
Ingredients:
• 12-ounces mixed long-grain brown and wild rice mix
• 1 cup (2 sticks) unsalted butter, plus more for greasing dish
• 16 ounces fresh (or dried and rehydrated) shittake mushrooms, sliced;
reserved rehydration water if using dried mushrooms to add to broth.
• 1 small onion, chopped
• 1/2 cup all-purpose flour
• 3 cups vegetable broth
• 3 cups half-and-half
• 4 cooked boneless, skinless chicken breast halves, diced
• 1 cup toasted slivered almonds, coarsely chopped
• 1/2 cup sliced pimientos
• 1/4 cup chopped fresh parsley
• 1 teaspoon pink himalayan salt
• 1/2 teaspoon freshly ground black pepper
Directions:
1. Cook the long-grain and wild rice in a rice cooker with 26 ounces
of water. Set aside.
2. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch cas-
serole dish.
3. In a large skillet,
melt the butter. Add the
mushrooms and onions
and saute until the on-
ions are translucent. Stir
in the flour, cooking for
2 to 3 minutes. Slowly
stir the broth into the
onion mixture, then stir
in the half-and-half.
Cook until the mixture
has thickened, 7 to 10
minutes.
4. Add the chicken, rice, toasted almonds, pimientos, parsley, salt and
pepper into the wet mixture. Pour everything into the prepared casse-
role dish and bake, uncovered, until most of the liquid has been ab-
sorbed, 30 to 45 minutes.
Happy Birthday
Ariana Jenkins
from your family,
we Love you
Happy Birthday
Lucille
Love Always,
your family