Wild Rice, Chicken and Mushroom Bowl

Herb and Mushrooms Wild Rice, Long Grain Rice, Onions, and Seasoned Chicken. Savory bowl perfect for lunch that will keep you full longer.

One pot Wild Rice, Chicken and Mushroom Bowl for lunch

Occasionally, for lunch, you want something hearty, healthy and comforting. That is where this Wild Rice Chicken and Mushroom bowl comes into play. This is a guilt free lunch, that will satisfy every comforting craving you have. It is earthy, salty, lean and savory. The chicken is delicious, light and buttery. The mushrooms and thyme are earthy. The wild rice is rich in fiber and filling. Winter and fall are calling for this dish!

Chicken, Wild Rice, Long Grain Rice, Thyme and Mushroom Bowl

Simple Chicken, Wild Rice, Long Grain Rice, Thyme and Mushroom recipe

Equipment

• Large Cast iron pan or saucepan

Tips or Tricks

• I use chicken tenderloins over chicken breasts. Tenderloins thaw faster and cook faster, saving time in the kitchen.

Length of Time

• Prep Time - 10 minutes

• Cook time - 30 minutes

Servings

• Serving Size: 3/4 cup

• Servings: 4

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 yellow onion diced

• 1 large garlic minced

• 8 ounces mushrooms sliced

• 1/8 teaspoon thyme

• 1 tablespoon salted butter

• 16 ounces chicken tenderloins cubed and seasoned with ½ teaspoon black pepper and kosher salt.

• 1 cup chicken stock – unsalted

• 1 tablespoon sage chiffonade (thinly sliced.) If you prefer less, take it down to ½ tablespoon.

• 1 ¾ cup Wild Rice and Long Grain – Herb and Seasoning (the whole package)

  • I use Good and Gather brand.

  • If you prefer to use non precooked wild rice (cook it prior to starting this dish and season it with salt and pepper)

• Kosher salt

• Black pepper

Directions

1. Heat saucepan, add oil.

2. Add onions. Cook until translucent, seasoning with 1/8 teaspoon kosher salt and black pepper.

3. Add garlic, mushroom and thyme. Season with 1/8 teaspoon kosher salt and black pepper until softened.

4. Make well (push the ingredients to the edge of the pan) add butter, melt it.

5. Add seasoned chicken. Brown on each side (roughly 3 minutes each side.)

6. Add stock and sage. Bring it to boil.

7. Add rice.

8. Cook until rice is tender and absorbed the stock.

9. Serve.

Notes

• It is optional to cook the chicken first, pull it out, cook everything and then put the chicken back in at the end. That is how I originally created the recipe, but I adjusted it to make a less hassle dish and use less dishes.