Yun and I have been eating some new and interesting things lately due to working our way through a cookbook my Mom had constructed and given us some time back. Last night Yun made ‘Chicken and Wild Rice Brunch’ which we thought was really good. Below is a picture and the recipie. I especially like this meal because of the almonds.
1 cup wild rice cooked
1/2 cup chopped onion
1/2 cup butter
1/4 cup flour
1 (10oz) can sliced mushrooms
1 cup of chicken broth
1 1/2 cups light cream
3 cups diced cooked chicken
2 tbsp. parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 cup slivered almonds
Sauté onion in butter until opaque
Remove from heat and mix in flour
Drain mushrooms, reserving the liquid
Add the chicken broth to the mushroom liquid to measure 1 1/2 cups
Gradually add this to the flour mixture
Add cream and cook, stirring until thick
Add cooked rice, mushrooms, chicken, parsley, salt, and pepper
Put in a 2-quart casserole and sprinkle with almonds
Bake for 30 mins at 350 degrees
Allegedy serves 8, but not in our case (I had three helpings)