Wild rice is such a nice change of pace from the usual white rice, just because we love the flavor and the visual interest it adds to any dish. In the U.S. wild rice (which is actually a grain that comes from water-growing grasses) was primarily eaten by Native American cultures until it gained popularity and became more mainstream in the late 20th century. Now considered somewhat of a delicacy, varied types of wild rice are delicious served alongside chicken or turkey, or showcased a bit more in a traditional pilaf. We put the two of those dishes together for this recipe and we know you’ll love it! And don’t worry about finding a specific type of wild rice; this meal is perfect with any non-white rice you can find!
- 1 pound boneless, skinless chicken breasts
- 1 1/2 cups uncooked wild rice (non-white rice)
- 5 carrots, peeled and diced
- 1/2 cup fresh mushrooms, finely diced
- 4 cups low-sodium chicken broth
- 3 tablespoons butter, cubed
- salt and pepper, to taste
- In a large pan or skillet, melt butter over medium-high heat and season chicken with salt and pepper.
- Brown chicken on all sides, until no longer pink. Set aside, cut into cubes and cover with aluminum foil.
- Add rice, carrots and mushrooms to the same pan and cook until rice is toasted, stirring frequently.
- Pour in chicken broth and return chicken to pan.
- Bring mixture up to a boil, then reduce heat, cover and simmer for 25 minutes, or until rice is tender.
- Remove from heat and let cool 5 minutes before serving.
Recipe adapted from Taste Of HomeSKM: below-content placeholder