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Chicken and Wild Rice

This is a great fall or cold weather dish.

What you need

  1. 1 cup wild rice, rinsed
  2. 2-3 broccoli heads (stem with florets), stalks peeled and diced, florets cut into bite sized pieces
  3. 2 cups cooked chicken, chopped or pulled into bite sized pieces
  4. 2 slices apple smoked bacon (optional)
  5. 1 onion, finely diced
  6. 2 cloves garlic, minced
  7. 1 1/2 cups chicken broth
  8. 2 cups water
  9. Fresh minced parsley
  10. Kosher salt

How to make it

  1. Cook until very crispy (or skip this step if you're not using the bacon) - set bacon aside and reserve rendered fat
  2. Heat water (2 cups) to boiling, add 1/2 tsp kosher salt and broccoli stem pieces
  3. Cook 5 minutes, then drain reserving the cooking liquid
  4. Add broth and 3/4 cup broccoli cooking water to a saucepan and bring to a boil
  5. Add rinsed wild rice and return to a boil
  6. Reduce heat to low, cover and simmer just until the rice grains begin to open (about 25-30 minutes)
  7. Drain rice, reserving cooking liquid
  8. Heat the bacon fat skillet over medium high heat (if not using bacon, heat a skillet with about 2 Tablespoons of olive oil) - when hot add onion and cook until lightly browned
  9. Add garlic and stir briefly
  10. Add broccoli florets and rice and stir to coat
  11. Add reserved liquid from cooking rice, broccoli stems cover and let simmer about 5 minutes
  12. Uncover and add chicken - allow to continue cooking gently until liquid is mostly absorbed
  13. Taste and adjust salt if needed
  14. Serve garnished with chopped bacon and parsley

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