Wild Rice With Chicken, Mushrooms, Peas, and Almonds |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a quick and easy alternative to those week-night canned soup casserole dinners. My family loves this. Ingredients:
1 cup sweet onion, chopped |
1/2 cup parsley, chopped |
2 cups wild rice |
3 1/2 cups chicken stock |
1/2 cup cream |
2 cups chicken, shredded (rotisserie style or any you have left over) |
1/2 cup peas |
1/2 cup mushroom, sliced |
1/2 cup almonds, sliced & chopped roughly |
1 garlic clove, minced |
1 tablespoon thyme, fresh and leaves removed |
1/4 cup olive oil |
salt |
pepper |
Directions:
1. Heat Olive oil in a large skillet over medium heat.
2. Add Onion and cook 2-3 minutes until softened. Add Chicken stock. Season well with salt and pepper.
3. Add garlic, and rice. Bring to a boil. Reduce heat to a simmer. Add cream. Cook for about 10-12 minutes until liquid is 75% absorbed.
4. Add mushrooms, peas, almonds, herbs, and chicken. Continue to cook for a few more minutes until liquid is absorbed and all ingredients are heated through.
5. Check for seasoning and add additional salt & pepper if needed.
6. Serve.
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