makes 6-8 servings
2 teaspoons olive oil
1 cup chopped white onion
1 cup chopped carrots
1 cup chopped celery
2 cloves garlic, minced
1 cup wild rice, rinsed
3 cups low-sodium vegetable broth
4 tablespoons unsalted butter
1 cup sliced fresh mushrooms
1 cup Brussels sprouts (about 5 medium-sized sprouts), ends trimmed and then thinly sliced
1 teaspoon fine sea salt
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh sage
4 tablespoons all-purpose flour
2 cups 1% milk
1 1/2 pounds chicken thighs, cut into bite-size pieces
salt and pepper, to taste
chopped fresh parsley, for garnish
1. Preheat the oven to 350 degrees.
2. Add 1-2 teaspoons olive oil to a medium skillet and heat over medium-high heat. Add the chopped onion, carrots, and celery, and saute until softened, 3-5 minutes. Add the minced garlic and saute until fragrant, 30 seconds. Carefully transfer the vegetables into a 9x13 casserole dish. Add the wild rice and broth and stir to combine. Cover the dish tightly with foil and bake in the oven for 75 minutes.
3. When the rice is nearly cooked, melt 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the sliced mushrooms and saute until softened and browned, about 3 minutes. Stir in the sliced Brussels sprouts and saute another minute. Then stir in the flour, salt, and fresh herbs, cooking for one minute. Stir in the milk and whisk to combine, until a thick, cream sauce forms.
4. When the rice is finished cooking, remove the foil from the dish, add the chicken and stir in the creamy sauce. Increase the oven temperature to 450 degrees and bake uncovered for 20-30 minutes, or until the chicken is cooked through. Season with additional salt and pepper and garnish with chopped parsley.
To reheat: Heat the oven to 350 degrees, then bake in the oven uncovered for 20 minutes, or until heated through.