Chicken and Wild Rice with Pecans
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- 1 c
- cup of uncooked rice select royal blend texmati rice (white, red, white and wild rice blend)
- 2 Tbsp
- unsalted butter
- 16 oz
- package of sliced mushrooms, cleaned
- 1/2 c
- dry white wine
- 4 c
- diced cooked chicken breast ( i used rotisserie)
- 1 c
- sour cream
- 1 tsp
- 4 oz
- white cheddar cheese, shredded
- 1/2 tsp
- freshly ground pepper
- 1/2 c
- coarsely chopped pecans
- chopped fresh chives for garnish
1Cook the wild rice blend according to directions. It takes about 45 mins, but is so worth it.
2Remove the root and outer layers from the leek. Leave about 3 inches of the green part. Wash throughly. Slice the length in half, next cut the halves in half so you have 4 pieces. Chop them up fine, rinse well and drain on paper towels.
3Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium low heat. Add chopped leek and cook until lightly browned ( what a fragrant aroma), Add the mushrooms and cook until tender, about 15 minutes. Add the wine and continue to cook for about 10 minutes.
4Combine cooked rice with the leek and mushroom mixture. Add chicken, sour cream, salt and pepper. Transfer to a greased 11x7 casserole dish. Top with the cheese, cook for 15 mins.
Remove the casserole and top with the pecans and cook for 10 to 15 more minutes.