Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Chicken and Wild Rice Bake #016
About the Recipe
This recipe is a great example of Midwest food! Its ingredients, including the wild rice, can all be found in Minnesota.
The dish is good for larger groups since the cook doesn’t need to spend a lot of time in the kitchen.
—Suzanne Greenslit, Merrifield, Minnesota
Ingredients:
• 4 cups fresh arugula or spinach
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1 garlic clove, minced
• 1-1/2 teaspoons sea salt, divided
• 1/4 cup plus 1 tablespoon olive oil, divided
• 4 medium zucchini
• 1 rotisserie chicken, skin removed, shredded
• 2 plum tomatoes, chopped
• 1/4 teaspoon pepper
• Grated Parmesan cheese, optional
Getting it done:
• 1. In a large saucepan, bring water to a boil; stir in rice and 1 teaspoon salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water.
• 2. Preheat oven to 350°. In a 6-qt. stockpot, heat butter over medium-high heat; saute mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining salt.
• 3. Transfer to a 3-qt. or 13×9-in. baking dish. Sprinkle with cheese and almonds. Bake, uncovered, until heated through, 50-60 minutes.
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