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Categories:
sweet onion parsley wild rice chicken stock cream chicken peas mushroom almonds garlic thyme olive oil salt pepper
Viewed: 64 - Published at: 8 years agoIngredients
- 1 cup sweet onion, chopped
- 1/2 cup parsley, chopped
- 2 cups wild rice
- 3 1/2 cups chicken stock
- 1/2 cup cream
- 2 cups chicken, shredded (rotisserie style or any you have left over)
- 1/2 cup peas
- 1/2 cup mushroom, sliced
- 1/2 cup almonds, sliced & chopped roughly
- 1 garlic clove, minced
- 1 tablespoon thyme, fresh and leaves removed
- 1/4 cup olive oil
- salt
- pepper
Method
- Heat Olive oil in a large skillet over medium heat.
- Add Onion and cook 2-3 minutes until softened. Add Chicken stock. Season well with salt and pepper.
- Add garlic, and rice. Bring to a boil. Reduce heat to a simmer. Add cream. Cook for about 10-12 minutes until liquid is 75% absorbed.
- Add mushrooms, peas, almonds, herbs, and chicken. Continue to cook for a few more minutes until liquid is absorbed and all ingredients are heated through.
- Check for seasoning and add additional salt & pepper if needed.
- Serve.
