Chicken with White and Wild Rice <br /> <br /> Wild Rice!!!! This stuff is so good - no - It’s GREAT! <br /> <br />Ingredients: <br />½ cup (80g) wild rice <br />6 bone in skin on chicken thighs <br />Salt and pepper <br />1 Tbsp (15 mL) olive oil <br />1 or 2 shallots (about 50g) <br />1 stalk celery <br />1 small carrot (about 100g) <br />12 ounces (350g) mushrooms <br />2 cloves garlic <br />1 cup (185g) long grain rice - basmati <br />1 tsp (5 mL) dried thyme <br />3 cups (750 mL) chicken broth <br /> <br /> <br /> <br />Method: <br />Preheat oven to 350ºF (180ºC) <br />Place wild rice in a heat proof bowl and cover with boiling water. <br />Season the chicken on both sides with salt and pepper. <br />Brown chicken on both sides in an oven proof pan or braiser over high heat, with a splash of oil. <br />While chicken browns, dice the celery, carrot, and mushrooms. <br />Mince the shallot. <br />Transfer browned chicken to a plate. <br />In the same pan; sauté the celery, carrot, shallot, and mushrooms until translucent. <br />Stir in the basmati, and drained wild rice. <br />Stir in the thyme, and continue to cook for 2-3 minutes. <br />Stir in the chicken stock and bring to a boil. <br />Return the chicken to the pan, skin side up and then transfer to oven. <br />Bake for 35 - 40 minutes or until chicken is cooked through. <br /> <br /> <br />Prep Time <br />10 mins <br />Cook Time <br />35 mins <br />Total Time <br />45 mins
