Jeff Mauro's Chicken, Mushroom and Wild Rice Casserole

Ingredients

• 1 cup Wild Rice (rinsed)
• 1.5 pounds Chicken Breast (boneless, skinless, cut into 4 equal pieces)
• 2 cups Mixed Mushrooms (quartered, can use baby bellas, porcini, or white mushrooms)
• 1 large Shallot (finely chopped)
• 2 cloves Garlic (minced)
• 2 tablespoons Butter (unsalted, cut into pieces)
• 2 tablespoons Olive Oil (extra virgin, for coating chicken)
• 0.25 cup Dry Sherry (for deglazing)
• 5 cups Chicken Stock (warm)
• 1 Bay Leaf
• 1 teaspoon Fresh Thyme (or 1/2 tsp dried thyme)
• 0.33 cup Dried Cranberries (adds subtle sweetness)
• 1 Lemon (thinly sliced for garnish)
• 2 tablespoons Fresh Cilantro (chopped, for garnish)
• 1.5 teaspoons Kosher Salt (plus extra for seasoning rice)
• 1 teaspoon Black Pepper (freshly cracked)
• 1 teaspoon Ground Coriander

Instructions

1. Rinse the Wild Rice

   Place 1 cup wild rice in a fine‑mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

2. Warm the Stock

   In a saucepan, combine 5 cups chicken stock, 1 bay leaf, and 1 tsp fresh thyme. Heat over medium until just simmering, then keep warm.

   Time: PT5M

3. Caramelize Shallot

   Melt 2 tbsp butter in a large skillet over medium‑high heat. Add the finely chopped shallot and cook, stirring occasionally, until deep golden‑brown and fragrant, about 5 minutes.

   Time: PT5M

4. Sauté Mushrooms

   Add the quartered mushrooms to the skillet. Cook, stirring occasionally, until they release moisture and develop a rich brown color, about 5 minutes.

   Time: PT5M

5. Add Garlic and Deglaze

   Stir in the minced garlic and cook for 30 seconds. Quickly pour in ¼ cup dry sherry, scraping the browned bits from the pan. Let the sherry reduce for about 1 minute.

   Time: PT2M

6. Toast the Rice

   Add the rinsed wild rice to the skillet, stirring to coat it with the butter‑shallot‑mushroom mixture. Toast for 2 minutes, allowing the rice to absorb some of the flavor.

   Time: PT2M

7. Bake the Rice Base

   Transfer the skillet contents to the oven‑safe sheet pan (or keep in the skillet if oven‑safe). Pour the warm stock over the rice, ensuring the liquid covers the grains. Cover tightly with foil and bake in a preheated 350°F oven for 1 hour, or until the rice is tender and has absorbed most of the liquid.

   Time: PT1H

   Temperature: 350°F

8. Season and Add Cranberries

   Remove the pan from the oven, discard the bay leaf, and stir in 1½ tsp kosher salt and ⅓ cup dried cranberries. Taste and adjust seasoning if needed.

   Time: PT2M

9. Prepare the Chicken

   Pat the chicken breasts dry. In a small bowl, combine 1½ tsp kosher salt, 1 tsp cracked black pepper, and 1 tsp ground coriander. Rub the mixture onto all sides of the chicken. Drizzle with 2 tbsp olive oil and coat evenly.

   Time: PT5M

10. Bake Chicken on Top

    Place the seasoned chicken breasts on top of the rice layer, skin‑side up if skin is left on. Return the uncovered pan to the 350°F oven and bake for 20‑25 minutes, or until the internal temperature reaches 165°F.

    Time: PT25M

    Temperature: 350°F

11. Finish and Serve

    Remove the casserole from the oven. Arrange thin lemon slices over the chicken for a bright note. Sprinkle chopped cilantro (or parsley) on top. Let rest 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

45g

Fat

12g

Fiber

4g