CHICKEN AND WILD RICE CASSEROLE
Provided by Ohio Farm Bureau
11⁄3 cups cooked wild rice
4½ tablespoons butter
5 tablespoons flour
3½ cups chicken broth
3 tablespoons shallots, minced
1 pound mushrooms, thinly sliced
1 cup heavy cream
1⁄8 teaspoon nutmeg
1½ tablespoons lemon juice
3 cups chicken breasts, cooked and cubed
1 cup dried cranberries or cherries
Preheat oven to 400 degrees.
In a heavy saucepan melt 3½ tablespoons of butter over
moderately low heat.
Add flour and cook, whisking for 3 minutes.
Add broth, bring mixture to a boil, and simmer, whisking
occasionally for 15 minutes.
While sauce is simmering, in a skillet cook shallots and mushrooms
in the remaining 1 tablespoon of butter over moderate heat,
stirring occasionally, until most of the liquid is evaporated.
Add mushroom mixture to sauce and stir in cream, nutmeg, lemon
juice, chicken, cranberries or cherries, rice, and salt and pepper to
Transfer mixture to a 13-inch by 9-inch baking dish and bake
covered for 20 minutes.
Uncover, bake casserole for additional 15 to 25 minutes, or until
most of the liquid has been absorbed. Garnish casserole with
additional cherries or cranberries.
asian pot au feu
2 large carrots peeled and sliced
2 large turnips peeled cut into segments
4 large free range chicken breasts
1 x 6cm piece of fresh root ginger finely chopped
4 garlic cloves peeled chopped
100ml soy sauce
1 large head of broccoli cut into florets
100g soba noodles blanched for 5 minutes and refreshed
In a large pan of boiling salted water blanch the carrots and turnips for 5 minutes.
Drain and place in a large saucepan.
Season the chicken breasts and place on top of the vegetables.
Put the ginger and garlic together in a small
muslin bag (for easy removal) and add to the pan with the soy sauce.
Cover with water and cook at just below simmering point for 15 minutes.
Add the broccoli and cook for a further 5 minutes then check the chicken is cooked.
Add the soba noodles and heat through.
Serve the chicken noodles and vegetables in a large bowl with the broth.
Lamb Rice Casserole
1/2 lb. lamb
2T. chopped pimento
l/2 C. rice, cooked
3/4 C. chopped onion
1 C. milk
1 1/4 C. sliced celery
1 can mushroom soup
1 C. diced green pepper
Cut meat in bite size pieces; brown quickly in oil. Add onions, celery, green pepper and stir fry with meat, about 3 to 5 minutes. Add pimento, rice, soup and milk. Mix thoroughly.
Remove from heat. Turn into casserole. Bake at 350° about 1 hour. Serves 8.