Chicken and Wild Rice Hotdish

Chicken and Wild Rice Hotdish

Chicken and Wild Rice Hotdish

I found this lovely cookbook at my library: The New Midwestern Table (yup….again) I had seen some reviews in different publications but I had to see it for myself and turn the pages in order to formulate my own little opinion.  Well folks, it’s gorgeous.  Simply gorgeous.

I have a confession to make….I am a bit jealous of Amy.

No.  It’s not the cookbook, the lovely website, the magnificent recipes, the lovely history she shares with us….

It’s who she is.  In fact it is who she knows she is.  A Midwesterner.  Through and through.  She knows her roots, where she’s been and who she is.

Don’t get me wrong.  I know who I am.  But it’s a melting pot and it is in a constant state of change.  I am always the outsider.  Regardless.  I was the outsider when I lived in Canada.  I really was.  When I moved to a small town (St.George de Beauce, near the Maine border in Quebec) I was the girl from Quebec City.  When I moved to Montreal, I was the girl from a small town.  When I moved to Ottawa, I was the French girl from Montreal.  When I moved to Florida, I was the Canadian.  Now in Indiana, I am the French Canadian girl from Florida…..

My reality is that it has always been like that.  So I guess that’s who I am, the outsider/the foreigner.  One would think that at 44 I would have made my peace with this, I guess I am still a work in progress because some days I wish I was just here and from here with roots so deep in my present that nothing could shake me from it.  Alas…it is what is it: I am who I am  :)

I decided to share with you one of Amy’s recipe that screams Midwest.  A casserole, known as a hotdish in Minnesota, it is simple, tasty and yet belly warming, perfect for this time of year and great after or during all the craziness of the holidays.

perfect winter meal

perfect winter meal

Ingredients:

1/2 cup natural wild rice

Fine sea salt and freshly ground pepper

1 bay leaf

6 tablespoons salted butter, plus more for the baking dish

2 leeks, white and light green parts, diced

3 stalks celery, diced

Freshly ground black pepper

3 tablespoons all-purpose flour

1 1/2 cups whole milk

2/3 cup heavy cream

3/4 cup low-sodium chicken stock

3/4 teaspoon dried thyme (or 1 1/2 teaspoons fresh)

1/4 teaspoon grated nutmeg

2 cups roughly chopped cooked chicken

4 ounces aged Gouda or aged cheddar cheese, grated (about 1 1/2 cups)

2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)

2 tablespoons extra-virgin olive oil

How to:

Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover.  Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan.  Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer.  Cover the pan and reduce the heat to low.  Cook 25 minutes, or until the rice is tender and the water has evaporated.  (If liquid remains after the rice is done, drain it in a sieve.)

Meanwhile, preheat the oven to 375 degrees F.  Heat the butter in a large high-sided skillet over medium heat.  Add the leeks and celery and season with 1/4 teaspoon each salt and pepper.  Cook until tender, about 10 minutes.

I looooooooove leeks <3

I looooooooove leeks <3

Add the flour to the vegetables and stir until well combined.  Pour in the milk and bring to a simmer, whisking to prevent any lumps.  Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper.  Simmer over low heat until the floury taste dissipates, about 5 minutes.

Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.

Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil.  Shake to combine and set aside.

Rub a 9-by-13-inch baking dish with a thin layer of soft butter.  Pour the chicken mixture into the dish and top with the remaining cheese.  Bake 25 minutes.

all in!

all in!

cheese really is a marvelous thing!

cheese really is a marvelous thing!

already mouth-watering

already mouth-watering

Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes.  Serve immediately.

ritz crackers....childhood memories!

ritz crackers….so many childhood memories!

golden deliciousness!

golden deliciousness!

time to dive into this simple yet flavorful lovely meal

time to dive into this simple yet flavorful lovely meal

Printer Friendly: Chicken and Wild Rice Hotdish

Peace and Know your heart,

Isabelle

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3 thoughts on “Chicken and Wild Rice Hotdish

  1. Isabelle, we aren’t outsiders, we’re adventurers. :) (I know what you mean though… my “ak-sent” sticks out like a sore thumb in Oklahoma, lol.) Speaking of which… your delicious casserole (aka “hotdish” in MN) brought back fond memories. Happy New Year!

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