Wild Rice Chicken Skillet

Hi readers!

Hope you had a wonderful break over Easter. We really enjoyed what appears to be the last of the summer weather, and of course having a few days at home with Lady Fluff! Easter Sunday was extra special this year as we celebrated my beautiful baby cousin’s christening/birthday in true Italian style – 206 handmade Italian sausages and my Nonna’s homemade cannoli. Who needs chocolate eggs!

I’m going to share with you a recipe I found on Pinterest recently. I’ve had a packet of wild rice sitting in the pantry while I waited the comfort food cravings that often accompany rainy days and the onset of autumn.

Wild rice

Wild rice

What is wild rice? I’m glad you asked. Wild rice is one of the most nutritious grains that you can buy. Surprisingly, it’s not a member of the rice family. Wild rice is notoriously difficult to harvest, hence the higher price tag (I picked mine up from Harris Farm for $3.99). Wild rice has a lovely earthy, nutty flavour, and as an added bonus, it’s much higher in protein and lower in calories than regular rice – win!

This recipe requires minimal effort, however it does take a good hour to cook, so it was probably not the best choice on a night we got home at 7.30pm…

I used a stove top and oven safe pan to cook this, but you can also use a baking dish.

IMG_3305

What you’ll need

1T olive oil

2 cloves garlic

1 bunch asparagus

250g button mushrooms (+crushed dried porcini mushrooms, optional)

1 cup chicken stock

1 can condensed chicken soup

2T plain greek yoghurt

150g uncooked wild rice

3 boneless, skinless chicken breasts

1 bouquet garni

1 cup grated cheddar cheese

Salt and pepper
Here’s what to do

1. Preheat oven to 180 degrees celsius

2. Heat oil in skillet (or large frying pan), over medium high heat. Add in garlic for 30 seconds, before adding in asparagus and mushrooms. Season with salt and pepper, and allow to cook for 4 minutes.

3. In a large bowl, whisk the chicken stock, condensed soup, greek yoghurt and herbs.

4. If you’re using a skillet, pour the chicken stock into the pan with the asparagus and mushrooms, as well as the wild rice. If not, combine all ingredients now into a baking dish. Cover and bake for 30 minutes.

IMG_3300

5. Remove the pan from the oven, and add in chicken breasts and grated cheese. Cover and cook for a further 30 minutes.

6. If you’re not ravenous by this time, it’s best to let it sit for 5 minutes before serving.

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