Party Chicken With Minnesota Wild Rice Recipes

WILD RICE, CHICKEN OF THE WOODS, AND CHICKEN CASSEROLE (EASY HOME VERSION)

Steps:

• Mix the panko and sunflower seeds with the parsley if using and reserve.
• Mix the stock and cream. Cook pieces of chicken of the woods in some fat, adding the onions or other alliums after the mushrooms have wilted and the edges of the pan are starting to color.
• Season with salt and pepper and cook for a few minutes until the onions are translucent, then add the 4 oz of butter, melt, sprinkle over the flour and stir to make a roux. stir in the stock and cream in batches, stirring well after each one to prevent lumps and cook until thickened.
• In a large mixing bowl (or the cooking pan) mix the wild rice, cooked chicken, thyme, stock and mushroom-allium mixture, taste and double check the seasoning, adjusting and tasting a few times to make sure the seasoning is dead-on, then put into a baking dish, like a 9x11 casserole size, or a 10 inch cast iron skillet.
• Top with the crumb-seed mixture, criss cross with melted lard or dot with butter and bake for 20-25 minutes at 450F, or until the crust is well browned and the mixture is hot.

MINNESOTA "NICE" WILD RICE CASSEROLE

Steps:

• 1. Cook rice as directed on package using water and 1 tbsp of margarine.
• 2. Heat oven to 350°F. Spray a 13x9 in glass baking dish with nonstick cooking spray. Melt remaining margarine in a large pot/pan adding onions and cooking till tender. Stir in flour, cook until mix is bubbly. Gradually add half and half and broth, stirring constantly until mixture boils and becomes thicker. Turn off heat
• 3. Add rice and all remaining ingredients except almonds. Mix well. Pour into dish and spray sheets of foil with cooking spray and place over dish.
• 4. Bake for 25 minutes. Uncover and sprinkle almonds over top and bake uncovered an additional 10 to 15 minutes or until casserole is bubbly and almonds are toasted.

MINNESOTA CREAM OF CHICKEN & WILD RICE SOUP

Steps:

• Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
• Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
• Melt butter, stir in the flour, then the half-half.
• Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

CLASSIC CHICKEN AND WILD RICE HOTDISH

Steps:

• Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
• Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
• Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
• Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
• Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
• Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
• Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.