Creamy Mushroom Chicken Wild Rice (Printable Version)
Tender chicken and mushrooms mingle with wild rice in a smooth, comforting broth.
# Ingredients Required:
→ Vegetables
01 -
1 pound (450 g) mushrooms, sliced
02 -
1 onion, diced
03 -
2 carrots, diced
04 -
2 stalks celery, diced
05 -
2 cloves garlic, chopped
→ Herbs & Spices
06 -
1 teaspoon fresh thyme, chopped
07 -
Salt and black pepper, to taste
→ Dairy & Fats
08 -
3 tablespoons unsalted butter
09 -
1 cup (240 ml) milk or cream
10 -
1 cup (90 g) Parmigiano Reggiano, grated
→ Proteins
11 -
1 1/2 cups (about 225 g) cooked chicken, diced or shredded
→ Grains & Liquids
12 -
6 cups (1.44 L) chicken broth
13 -
1 cup (190 g) wild rice or mixed rice blend
# Guide to Cooking:
01 -
Melt 2 tablespoons of butter over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until they release their juices and the liquid evaporates, approximately 10-15 minutes. Set aside.
02 -
In the same pan, melt 1 tablespoon of butter. Add diced onion, carrots, and celery. Sauté until tender, about 8-10 minutes.
03 -
Stir in chopped garlic and thyme, cooking until fragrant, about 1 minute.
04 -
Pour in chicken broth, add wild rice, cooked chicken, and sautéed mushrooms. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, approximately 20-30 minutes.
05 -
Stir in milk and grated Parmigiano Reggiano. Cook over low heat until cheese melts. Season to taste with salt and black pepper before serving.
# Extra Suggestions:
01 -
For a creamier texture, use heavy cream instead of milk. Wild rice blend adds varied texture and flavor.