1 cup wild rice
2 teaspoons salt
6 tablespoons butter
1 teaspoon finely chopped garlic
2 cups coarsely chopped onions
½ pound mushrooms, thinly sliced
2 cups finely chopped celery
1 cup scraped and thinly sliced carrots
1 teaspoon dried basil
1 teaspoon dried tarragon
½ teaspoon freshly ground black pepper
½ cup dry white wine
½ cup chicken stock
3 to 4 cups cooked, diced chicken
Rinse the wild rice well. Bring 6 to 8 cups of water to a boil, add 1 teaspoon of the salt and the rice. Stir to make sure none of the rice sticks to the bottom of the pan, then, when the water resumes its boil, lower the heat and simmer, uncovered, for 45 minutes or until the rice is tender. Drain and set aside.
Meanwhile, in a 12 to 14 inch skillet, heat the butter until the foams. Add the garlic and onions and sauté until they are soft, about 5 minutes. Drop the mushrooms into the skillet, and cook until their liquid has evaporated. Then stir in the celery and carrots, the herbs, the remaining teaspoon of salt, the pepper, white wine and chicken stock and cook for 5 minutes until the celery and carrots are barely tender.
In a large oven-proof casserole, combine the vegetables, the wild rice and the chicken dice. Taste for seasoning and add more salt if necessary. Thirty minutes before serving, cover the casserole and bake in a preheated 300 degree oven for 30 minutes. Serve immediately.
Serves 6 to 8
