Wild Rice Mix (Printable Version)
# What You’ll Need:
01 -
¾ cup almonds, toasted and sliced.
02 -
¾ cup scallions, thinly sliced.
03 -
1½ cups half-and-half.
04 -
4 cups chicken broth, low sodium.
05 -
½ cup dry sherry wine.
06 -
1 tbsp dried thyme leaves.
07 -
⅓ cup plain flour.
08 -
1 tbsp garlic, chopped.
09 -
½ cup carrots, diced.
10 -
½ cup celery, diced.
11 -
1½ cups onions, diced.
12 -
8 oz mushrooms, sliced up.
13 -
1 lb chicken breast, no bones or skin.
14 -
2 tbsp butter, unsalted.
15 -
8 oz bacon, cut into small pieces.
16 -
1 cup uncooked wild rice.
# Steps To Make It:
01 -
Sprinkle bacon bits, almonds, and scallions on top before enjoying.
02 -
Stir shredded chicken, cooked wild rice and half-and-half into the pot.
03 -
Pour in chicken broth. Let it all simmer for 10 minutes or until it's thickened a bit.
04 -
Pour in sherry to loosen up the browned bits from the pan.
05 -
Toss in flour along with thyme. Give it a couple minutes on the stove.
06 -
Pop in carrots, celery, and onions. Cover and let everything go for 5 minutes.
07 -
Sauté mushrooms until they've let go of their juices and look golden.
08 -
Once chicken's cooled down, pull it apart with forks.
09 -
Season your chicken. Sear both sides for about 5 minutes each.
10 -
Mix butter with that bacon fat you set aside till melted.
11 -
Fry bacon till crispy. Scoop out 2 tablespoons of those tasty drippings.
12 -
Get the wild rice going first. Just follow what it says on the bag.
# Extra Notes:
01 -
Kick off with the wild rice since it takes its time.
02 -
Let the chicken get nice and brown for a boost in taste.
03 -
Keep an eye on the rice so it doesn't get mushy.