chicken and wild rice with pecans
I found this recipe in a Southern Living cookbook. The rice that is used in this recipe really gives it a unique flavor. This is just a great combination of flavors and will be a new company's coming entree for me. I hope that you enjoy this wonderful dish.
prep time
cook time
25 Min
method
Bake
yield
6 servings
Ingredients
- 1 cup cup of uncooked rice select royal blend texmati rice (white, red, white and wild rice blend)
- 2 tablespoons unsalted butter
- 1 - leek
- 16 ounces package of sliced mushrooms, cleaned
- 1/2 cup dry white wine
- 4 cups diced cooked chicken breast ( i used rotisserie)
- 1 cup sour cream
- 1 teaspoon salt
- 4 ounces white cheddar cheese, shredded
- 1/2 teaspoon freshly ground pepper
- 1/2 cup coarsely chopped pecans
- - chopped fresh chives for garnish
How To Make chicken and wild rice with pecans
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Step 1Cook the wild rice blend according to directions. It takes about 45 mins, but is so worth it.
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Step 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.
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Step 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.
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Step 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.
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