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Timbale de volaille et riz sauvage (Chicken and wild-rice casserole)

Ingredients

  • 1 ½ cups raw wild rice, cooked according to the recipe on this page
  • 3 cups boneless chicken cut into cubes (see recipe for poached chicken)
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 3 ½ cups rich chicken broth
  • ¾ pound thinly sliced mushrooms (about 4 cups)
  • Juice of half a lemon
  • 2 tablespoons finely chopped shallots
  • 1 ½ cups heavy cream
  • ⅛ teaspoon freshly grated nutmeg
  • Salt and freshly ground pepper
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      343 calories; 26 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 13 grams protein; 98 milligrams cholesterol; 226 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

10 to 12 servings

Preparation

How to cook wild rice

  1. Rinse and drain each cup of wild rice until water runs clear.
  2. Put the rice in a saucepan or casserole and, for each cup of rice, add three cups of water and salt to taste.
  3. Bring to the boil and cover.
  4. Simmer 45 minutes to one hour or until the rice grains are puffed open. If the grains are not puffed after an hour, remove the pan from the heat and let stand until the grains open.
  5. Drain well. Use for stuffings or toss with butter and serve as a side dish. (Yield: Five cups for each cup of raw rice.)
  1. Cook and prepare the cubed chicken. Set aside.
  2. Preheat oven to 400 degrees.
  3. Melt four tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let simmer 15 minutes.
  4. Meanwhile, melt the remaining one tablespoon butter in a heavy saucepan and add the mushrooms and lemon juice. Cook, stirring often, until mushrooms give up their liquid. Add the shallots and continue cooking until most of the liquid evaporates.
  5. Add the mushrooms to the sauce. Add the cream, nutmeg, salt and pepper to taste. Continue cooking about 15 minutes.
  6. In a baking casserole, add the sauce, rice and chicken and blend. Cover loosely and bake 45 minutes.

2 hours 45 minutes

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