INGREDIENTS
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1 tbsp olive oil
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3 medium sized mushrooms, sliced
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2 tbsp butter
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1 onion, peeled and finely chopped
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1 stick of celery, sliced
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2 tbsp all-purpose flour
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1/3 cup milk
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1 cup basmati and wild rice blend (or long grain and wild rice blend)
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1/2 cup white wine
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4 cups hot chicken or vegetable stock (water plus a couple of stock cubes is fine)
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1 tsp dried thyme
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1/4 tsp salt
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1/4 tsp black pepper
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Juice of half a lemon
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1/3 cup heavy cream
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1/2 packed cup shredded gruyere cheese
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2 cups leftover cooked, shredded chicken
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2 tbsp fresh parsley, chopped