Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- 1 1/2 cups wild rice blend
- 3 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 cup grated Parmesan cheese
Instructions
- In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery, and cook until soft, about 5 minutes. Add garlic and mushrooms, and cook for an additional 5 minutes.
- Stir in the wild rice blend and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes, or until the rice is almost cooked. If the mixture becomes dry but isn't done cooking, add a small amount of broth to moisten it.
- While the rice is cooking, season chicken pieces with salt, pepper, thyme, and paprika. In a separate pan, heat a small amount of olive oil and cook chicken over medium heat until browned and cooked through, about 10 minutes.
- Preheat oven to 375°F. Mix the cooked chicken into the rice mixture. Transfer to a baking dish, sprinkle with Parmesan cheese, and bake uncovered for 15 minutes, or until the top is golden and bubbly.
