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Seared Chicken, Creamy Mushrooms & Wild Rice Bake

Wild rice, brown rice and seared chicken thighs all cooked together into a warm and creamy mushroom, broccoli bake!
Difficulty: Easy
Time: 40-45 min
This dish is Gluten-Free

This wild rice dish is a hearty bowl of minnesota warmth! As the days get cold and the holidays roll in comfort dishes are are a key part of our nights! Pairing brown rice with wild rice helps the grain open faster and allows for a more filling and texture-full bake. So curl up in the couch with one of these bowls and, let it snow!

Ingredients
Cremini mushrooms
Garlic
Wild Rice Mix
Vegetable Broth Base
Rosemary
Gluten free flour
Chicken thighs
Half & Half
Parmesan
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Cooking terms for this recipe

Garnish To add decorative or savory touches to food.
Simmer To stew gently below or just at boiling point.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Medium pot with lid

Large, deep saute pan

Cooking Instructions

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Step 1: COOK WILD RICE MIX

Bring 4 cups salted water to a boil in a medium pot. Add wild rice mix and cook simmering for 30-35 min. Remove from heat, drain, reserving 1 1/2 cups rice water; set rice aside. While rice is cooking move on to mise en place (Step #2).

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Step 2: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 400ºF. Leave half & half on counter, bringing up to room temperature. Wash and dry all produce. Quarter cremini mushrooms. Remove rosemary leaves from stem and chop. Mince or grate garlic. Remove chicken thighs from package, rinse and pat dry.

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Step 3: SEAR CHICKEN THIGHS

Heat 2 Tbsp. oil in a large oven-safe sauté pan over medium heat. Season chicken thighs with a pinch of salt and pepper to taste. Add chicken thighs to pan searing on each side 2-3 min. Chicken will not be fully cooked at this time. Remove from pan.

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Step 4: MAKE BASE

Dissolve vegetable broth base in 1 1/2 cups of reserved rice water. Add 1 Tbsp. oil to previously used pan. Add garlic, rosemary and gluten free flour. Sauté until lightly browned, about 1 min. Add vegetable broth and whisk to incorporate, bring to a simmer; then, add half and half and simmer 2-3 min.

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Step 5: ASSEMBLE BAKE

Add mushrooms, broccoli and cooked wild rice mix to sauce. Stir to incorporate. Return chicken thighs to pan nestling between the other ingredients. Transfer to oven and bake 20-25 min until liquid has been absorbed and chicken is fully cooked. USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Divide wild rice bake between 4 bowls. Garnish with parmesan cheese. Enjoy!