Chicken and Wild Rice with Pecans

★★★★★ 2 Reviews
JennyPowers avatar
By Jenny Powers
from Abingdon, VA

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.

serves 6 servings
cook time 25 Min
method Bake

Ingredients

  • 1 c
    cup of uncooked rice select royal blend texmati rice (white, red, white and wild rice blend)
  • 2 Tbsp
    unsalted butter
  • 1
    leek
  • 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
    salt
  • 4 oz
    white cheddar cheese, shredded
  • 1/2 tsp
    freshly ground pepper
  • 1/2 c
    coarsely chopped pecans
  • chopped fresh chives for garnish
ADVERTISEMENT

How To Make

  • 1
    Cook the wild rice blend according to directions. It takes about 45 mins, but is so worth it.
  • 2
    Remove 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.
  • 3
    Preheat 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.
  • 4
    Combine 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.
ADVERTISEMENT