Timbale de volaille et riz sauvage (Chicken and wild-rice casserole)

Name: Timbale de volaille et riz sauvage (Chicken and wild-rice casserole)
Total time: 2 h 45 min
Yield: 10 to 12 servings
Cuisine: french
Ingredients: 1 1/2 cups raw wild rice; 3 cups cooked chicken, cut into cubes; 5 tablespoons butter; 5 tablespoons flour; 3 1/2 cups rich chicken broth; 3/4 pound thinly sliced mushrooms (about 4 cups); Juice of half a lemon; 2 tablespoons finely chopped shallots; 1 1/2 cups heavy cream; 1/8 teaspoon freshly grated nutmeg; Salt and freshly ground pepper

By Craig Claiborne and Pierre Franey

Total Time: 2 hours 45 minutes
Rating: 4(26)
Comments: Read comments

Featured in: Food; TAMING WILD RICE

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Ingredients

Yield:10 to 12 servings

1½cups raw wild rice
3cups cooked chicken, cut into cubes
5tablespoons butter
5tablespoons flour
3½cups rich chicken broth
¾pound thinly sliced mushrooms (about 4 cups)
Juice of half a lemon
2tablespoons finely chopped shallots
1½cups heavy cream
⅛teaspoon freshly grated nutmeg
Salt and freshly ground pepper

Ingredient Substitution Guide

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Preparation

For the Wild Rice
1. Step 1
  Rinse and drain each cup of wild rice until water runs clear.
2. Step 2
  Put the rice in a saucepan or casserole and, for each cup of rice, add three cups of water and salt to taste.
3. Step 3
  Bring to the boil and cover.
4. Step 4
  Simmer 45 minutes to one hour or until the rice grains are puffed open. If the grains are not puffed after an hour, remove the pan from the heat and let stand until the grains open.
5. Step 5
  Drain well. Use for stuffings or toss with butter and serve as a side dish. (Yield: Five cups for each cup of raw rice.)
For the Casserole
1. Step 6
  Preheat oven to 400 degrees.
2. Step 7
  Melt four tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let simmer 15 minutes.
3. Step 8
  Meanwhile, melt the remaining one tablespoon butter in a heavy saucepan and add the mushrooms and lemon juice. Cook, stirring often, until mushrooms give up their liquid. Add the shallots and continue cooking until most of the liquid evaporates.
4. Step 9
  Add the mushrooms to the sauce. Add the cream, nutmeg, salt and pepper to taste. Continue cooking about 15 minutes.
5. Step 10
  In a baking casserole, add the sauce, rice and chicken and blend. Cover loosely and bake 45 minutes.