Chicken and Wild Rice Bake (Minnesota)

This recipe is a great example of Midwestern food! Its ingredients, including the wild rice, can all be found in Minnesota. The dish is good for larger groups since the cook doesn’t need to spend a lot of time in the kitchen.

3 cups water
1 cup wild rice, uncooked
2½ tsp. sea salt, divided
¼ cup butter, cubed
1 lb fresh mushrooms, sliced
1 medium onion, chopped
3 cups chicken, cooked and diced
1 (2 oz) jar pimientos, drained and chopped
¼ cup fresh parsley, minced
¼ tsp. black pepper, freshly cracked
1 cup chicken broth
1 cup whipping cream
¼ cup Parmesan cheese, grated
¾ cup slivered almonds

In a large saucepan, bring water to a boil; stir in rice and 1 tsp. sea salt. Reduce heat; simmer, covered, until kernels have puffed open, 45-50 minutes. Drain any excess water.

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a 6 qt stockpot, heat butter over medium-high heat; sauté mushrooms and onion 5 minutes. Stir in rice, chicken, pimiento, parsley, pepper, broth, cream and remaining sea salt.

Transfer to a 13x9” baking dish. Sprinkle with cheese and almonds.

Bake, uncovered, until heated through, about 50-60 minutes.

Makes 10 servings.