Chicken and Wild Rice Bake (adapted from @tasteofhome)
This creamy chicken, wild rice, and mushroom dish has all the makings of a delicious meal!  It is easy to make and does not require a lot of time in the kitchen.

Total Time: 1 hour, 50 minutes
Yields 10 servings


3 cups water
1 cup uncooked wild rice
2½ tsp salt, divided
¼ cup vegan butter (I used Earth Balance)
1 pound sliced fresh mushrooms
1 medium onion, chopped
3 cups diced cooked chicken breast
2 oz chopped pimiento, drained
¼ cup minced fresh parsley
¼ tsp pepper
1 cup low-sodium chicken broth
1 cup cashew cream**
¼ cup grated Parmesan cheese
¾ cup slivered almonds


1. In a large saucepan, bring water to a boil; stir in rice and 1 tsp 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-quart stockpot, heat vegan butter over medium-high heat; sauté mushrooms and onion 5 minutes.  Stir in rice, chicken, pimiento, parsley, pepper, broth, cashew cream and remaining salt.

3. Transfer to a 3-quart of 13x9-inch baking dish.  Sprinkle with cheese and almonds.  Bake, uncovered, until heated through, 50-60 minutes.

** For the cashew cream, soak 1 cup of raw cashews in water for at least 4 hours or overnight (in the refrigerator).  Drain cashews, rinse completely and combine with ¾ cup of water and ½ tsp Kosher salt in a high-speed blender.  Blend until smooth and creamy.

 Nutrition (per serving)Calories 372, Protein 23 g, Sodium 863 mg, Cholesterol 38 mg, Total Carbohydrate 25 g (Dietary fiber 3.6 g, Sugars 2 g), Total fat 22 g (Saturated fat 3.6 g)



Instagram: @ninathefooddoc


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