Rustic and filling, this wild rice casserole is the perfect warm dish for cool evenings.
Cook Time
35 minutes
Total Time
50 minutes
Yield
6 servings
Ingredients
4 tablespoons unsalted butter, plus more for greasing
1 medium yellow onion, diced
3 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
¼ cup all purpose flour (30 g)
2 cups chicken stock (480 mL)
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups shredded chicken (250 g), cooked
4 cups wild rice medley (800 g), cooked
¼ cup fresh parsley (10 g), roughly chopped
Nutrition Info
Calories 809
Fat 32g
Carbs 101g
Fiber 7g
Sugar 9g
Protein 30g
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Grease a 3-quart baking dish with butter.
2. Step
Melt the butter in a large pan over medium-high heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
3. Step
Add the flour and cook, stirring constantly, until golden brown, about 2 minutes. Add the chicken stock and stir to combine. Reduce the heat to medium-low and continue to cook, stirring often, until thickened, about 5 minutes.
4. Step
Add the salt and pepper and stir to combine. Add the chicken and rice to the pan and stir until fully combined.
5. Step
Transfer the rice mixture to the prepared baking dish and spread in an even layer. Bake until bubbling, about 20 minutes.
