Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups wild rice (, uncooked)
  • 1/4 teaspoon salt
  • 1/8 teaspoon salt
  • 2 tablespoons olive oil
  • 1 onion (, small, chopped)
  • 4 garlic cloves (, minced)
  • 1 pound chicken thighs (, skinless and boneless, chopped into smaller slices)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • salt
  • 2/3 cup half and half
  • 1/3 cup chicken broth
  • 1/2 cup Parmesan cheese (shredded)
  • 1/3 cup fresh parsley (, chopped)

Instruction

  • Rinse the wild rice until the water is clear. Cook wild rice + 1/4 teaspoon and 1/8 teaspoon salt in a large pot of boiling water according to the cooking instructions on the package (usually, wild rice cooks about 45 minutes, so plan accordingly).
  • When wild rice is almost cooked, heat olive oil in a large skillet on medium heat. Add chopped onion and minced garlic, and cook on medium heat, stirring, until onion is translucent, about 1 minute.
  • Add chopped chicken, sprinkle generously with salt, oregano, thyme, parsley, and cook on medium heat for about 5 minutes, stirring occasionally, until the chicken is cooked through.
  • When the wild rice is done, add cooked wild rice to the skillet with chicken and mix everything.
  • Add 2/3 cup half and half, 1/3 cup chicken broth to the skillet with chicken and rice and bring to boil. Add shredded 1/2 cup Parmesan cheese. Stir, until the cheese has melted, on medium-low heat. Taste and add more salt if needed, about 1/8 teaspoon or 1/4 teaspoon more.
  • Remove from heat, stir in 1/3 cup chopped fresh parsley.