Wild Rice Casserole with Carrots and Almonds |
Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
Wild Rice Casserole with Carrots and Almonds Time: 30 minutes
leftover cornish hens - or 2 chicken breasts, cut and sautéed
leftover wild rice
leftover carrots
leftover sauce
1 oz (30gr) almonds
1 onion
2 stalks celery
1/2 cup stock from wild rice or whatever is left plus chicken stock to equal 1/2 cup
2 tbs sherry
1 tbs butter
1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs stock (optional)
Chop onion and celery. Melt butter in nonstick skillet over medium heat. Add onion and celery and sauté until tender. Measure leftover sauce. You should have at least a cup. If not add wine to equal 1 cup. Heat sauce in small sauce pan. Cut leftover chicken into bite-size chunks. Cut carrots into bite-size if needed. Drain wild rice if needed. Measure liquid and add chicken stock to equal 1/2 cup, if needed. Add chicken stock and sherry to sauce and whisk well. When stock is hot decide if it is thick enough. It should be like a thick soup. If not dissolve cornstarch in stock and stir in until thickened. Mix the chicken, rice, carrots, onions and celery. Add sauce and spoon into a baking dish. Top with almonds, cover and bake, 400F (200C) for 15 - 20 minutes, until heated through. Serve.
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Cooking schedule: 30 minutes |
Add stock and sherry to sauce, stir |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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