Wild Rice with Chicken
Okay, so the photo doesn’t look so appetizing. But this was delicious!
1 Chicken breast, cubed
1 cup Wild rice
2 cups Chicken stock
2 cups White wine
1/2 cup Mushrooms, diced
4 Green onions, diced
Salt & Pepper, to taste
Bring chicken stock to a boil, then add wild rice. Lower heat, then add white wine and green onions. Season with rosemary. Add salt if needed (depending on whether or not the chicken stock was salted; mine was lightly salted) and pepper.
If using fresh mushrooms, add at this point. I almost always use fresh for cooking, but keep some dried on hand for emergencies, like today when I realized I was out of fresh mushrooms. I used some of the chicken stock to rehydrate the dried mushrooms in the microwave (one and a half minutes), then added them to the pot.
I would recommend using fresh. The dried mushrooms gave this dish great flavor, but I absolutely can’t stand the chewy texture. I would definitely use fresh the next time.
Cook covered on low heat for an hour (check your rice label, wild rice can vary in cooking times). Add chicken breast, and cook until the chicken is done.