Wild Rice and Chicken is a popular Native American dish.
Wild rice, which combines well with many ingredients, is used by the Ojibwe to extend the main dish if there is a limited amount of meat, poultry, or wild meat or fowl.
PrintWild Rice and Chicken
Wild Rice and Chicken is a simple and very popular everyday meal.
Note: Because wild rice varies in the amount of moisture it contains, checks the casserole about halfway through the first baking time to be sure there is enough liquid.
- Prep Time: 5 minutes
- Cook Time: 105 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Scale
Ingredients
- 1/2 cup wild rice (uncooked)
- 1/2 cup long-grain white rice (uncooked )
- 2 cups chicken broth
- 1 cup onions (finely diced)
- 1 jar mushrooms with juice ((2 1/2 ounces))
- 3/4 cup celery (diced)
- 1 tsp salt
- 1/4 tsp black pepper
- 3 chicken breasts (cooked and boned)
Instructions
- Preheat oven to 350 degrees. Butter a 3-quart casserole.
- In a casserole dish, mix the 2 kinds of rice, broth, onions, mushrooms and juice, celery, salt, and pepper. Cover dish tightly and bake for 1 hour, 15 minutes.
- Cut cooked chicken into 1-inch pieces. Remove casserole from oven and gently stir in chicken. May need to add more broth if the mixture seems dry.
- Cover tightly and bake for 1/2 hour. Check for tenderness of rice and serve when done.