Recipe
Chicken and Cranberry Wild Rice Casserole
Prep Time: 10 min
Cook Time: 6 hr 30 min
Serves: 6
The classic fall pairing of cranberry and chicken is given a different spin in this dish. White wine, tamari, Worcestershire, and thyme give this hearty autumn supper a delicious depth of flavour.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
4
bone-in, skinless chicken breasts
1
onion(s), medium, chopped
1 cup (250 mL)
celery
3 tbsp (45 mL)
Worcestershire sauce
1 tbsp (15 mL)
extra virgin olive oil
1/2 tsp (2.5 mL)
black pepper, coarsely ground
1 tsp (5 mL)
thyme, dried
1 cup (250 mL)
short grain brown rice
1/2 cup (125 mL)
wild rice
1/2 lb (0.3 kg)
cremini mushrooms
2 tbsp (30 mL)
low-sodium tamari
2 tbsp (30 mL)
low-sodium soy sauce
1 1/2 cup (375 mL)
water
1 1/2 cup (375 mL)
white wine
1 cup (250 mL)
frozen peas
1 cup (250 mL)
cranberries, fresh or frozen
1/4 cup (60 mL)
parsley, fresh, minced
Instructions
1
Combine diced onion and celery with all but last 3 ingredients in slow cooker. Mix well.
2
Top with skinless chicken breast, bone side up.
3
Cover and cook on low heat 6-8 hours (less if high setting and/or boneless breasts are used).
4
Stir in frozen peas and cranberries and cook on low another 15-30 minutes.
5
To serve, sprinkle with fresh, chopped parsley. Let guests serve themselves from the slow cooker.