This post is sponsored by Harvestland. As always, all opinions are my own.
This Chicken and Mushroom Wild Rice Pilaf is a family favorite and the ultimate comfort food for a chilly evening.
I have what you might call an *ahem* large family. I only have one older brother, but my extended family is borderline too abundant to count. Both my parents come from
large massive families, with my mom being the youngest of eight and my dad being the youngest of fourteen (<<Yes, you read that right. And yes, I think my grandmother probably was a saint). Nearly all of my parents’ siblings married and had children of their own, which means I really do have more cousins than I can count. Side note: in a social work class in college I was asked to draw my family tree (both sides, cousins included!!), on a single sheet of 8 1/2 x 11 inch paper. Ummmmmm, no.
Both sets of my grandparents were Amish at one time, which meant not only did they have big families, but they also were amazing cooks. As you can imagine, this makes our family reunions pretty epic. Lots of people + Loads of good food. I don’t know if any sight makes me happier than a table loaded with crock pots and fresh baked pies. I sincerely hope the streets of heaven are lined with casseroles and pie.
Of course, there are dishes we eagerly wait for every year. There are the usual suspects–chicken and noodles, meatballs, hickory nut cake, and custard pie. But I often find myself looking forward to this unassuming Chicken and Mushroom Wild Rice Pilaf most of all.
This recipe comes from my mom’s side of the family, and there’s something about it that always makes me want to go back for seconds. It is supremely satisfying, homey fare–the kind that warms you up from the inside out. The rice gets thrown into a casserole dish with a party of other flavor agents–sautéed onions and mushrooms, garlic, wine, broth, soy sauce, and scrambled eggs. The result is an intensely savory meal that needs nothing more than a simple green salad to round it out.
Normally I’d reach for the dark meat for this kind of casserole, but this time I decided to try something different. Harvestland is a line of chicken, turkey, and pork that is antibiotic free, humanely raised, and contains no added hormones. They pay attention to details, right down to their “tenderness guarantee” on their boneless skinless chicken breasts. We all know the disappointment of trying to chew a dry, stringy chicken breast, so of course I had to give this a try.
Luckily, it didn’t disappoint. The chicken stayed moist and tender, despite baking for an hour. However, if you prefer dark meat like me, bone-in thighs or drumsticks would also be great (and very budget friendly!) in this dish. Whatever you use, this casserole will bring the family to the table, and keep them there for seconds!
Over the next few months I’ll be sharing more wholesome family recipes created with Harvestland products. In the meantime, if you’d like to learn more you can check out their website and see where you can find their products near you!
Chicken and Mushroom Wild Rice Pilaf
- 1 1/2 cups wild rice blend
- 4 Tablespoons butter
- 1 small yellow onion
- 8 ounces mushrooms, sliced
- 4 boneless skinless chicken breasts, or your favorite chicken cuts
- Salt and Pepper
- 3 cloves garlic, minced
- 1/4 cup dry white wine (or sub for broth)
- 3 eggs
- 3 cups chicken or beef broth
- 1/4 cup soy sauce (or tamari for a gluten free version)
- Preheat the oven to 350 degrees. Pour 1½ cups wild rice blend into the bottom of a 9 x 13 inch baking dish.
- In a large saute pan, melt butter over medium heat. Add the onion and mushroom and saute until onions are translucent. Transfer the onion and mushrooms to the baking dish, leaving the butter behind in the skillet. Add the chicken to the skillet and sprinkle with salt and pepper. Saute for 2-3 minutes or just until each side is nicely browned. Transfer the chicken to the baking dish. Add the garlic to the saute pan along with the wine (it'll sizzle), and use a sturdy spatula to scrape up any browned bits. Pour the wine mixture over the chicken.
- Meanwhile, scramble the eggs with a fork and cook them in a small saute pan over medium low heat. Break up the egg into small pieces and add it to the baking dish.
- Pour the 3 cups of chicken broth and the soy sauce over everything and give the chicken a final sprinkle of paprika. Cover the dish with foil and bake for 1 hour, or until rice is tender and chicken is cooked through. The mixture might be a little soupy when you first take it out, but if you uncover it and let it stand for 10 minutes, the rice will slurp the rest up!
Recipe by NeighborFood