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Chicken and Wild Rice
This is a great fall or cold weather dish.
What you need
- 1 cup wild rice, rinsed
- 2-3 broccoli heads (stem with florets), stalks peeled and diced, florets cut into bite sized pieces
- 2 cups cooked chicken, chopped or pulled into bite sized pieces
- 2 slices apple smoked bacon (optional)
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 2 cups water
- Fresh minced parsley
- Kosher salt
How to make it
- Cook until very crispy (or skip this step if you're not using the bacon) - set bacon aside and reserve rendered fat
- Heat water (2 cups) to boiling, add 1/2 tsp kosher salt and broccoli stem pieces
- Cook 5 minutes, then drain reserving the cooking liquid
- Add broth and 3/4 cup broccoli cooking water to a saucepan and bring to a boil
- Add rinsed wild rice and return to a boil
- Reduce heat to low, cover and simmer just until the rice grains begin to open (about 25-30 minutes)
- Drain rice, reserving cooking liquid
- 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
- Add garlic and stir briefly
- Add broccoli florets and rice and stir to coat
- Add reserved liquid from cooking rice, broccoli stems cover and let simmer about 5 minutes
- Uncover and add chicken - allow to continue cooking gently until liquid is mostly absorbed
- Taste and adjust salt if needed
- Serve garnished with chopped bacon and parsley
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