Creamy Chicken & Wild Rice Skillet for Canada Food Day
Creamy Chicken & Wild Rice Skillet: Manitoba Style
Served with a salad of local Manitoba greens, tomatoes and cucumbers, this is an easy summer time meal for a family of four.
- 1 Tbsp butter*
- 1 pound boneless, skinless chicken breasts*, diced
- 1 cup wild rice*, uncooked
- 2 cups mushrooms*, thinly sliced
- 2 cups fresh green beans*, (or frozen) chopped
- 1 onion*, diced
- 2 cloves garlic*, minced
- 1 cup vegetable broth
- 1 Tbsp cornstarch mixed with a little water
- 1/2 cup milk*
- 1/2 cup grated Parmesan cheese*
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 cup plain yogurt* (no gelatin)
Feel free to substitute other vegetables as they come into season: red peppers, fresh corn, for example.
- Cook rice according to package directions.
- Meanwhile, melt butter in a large skillet. Sauté garlic, onion, chicken, mushrooms and green beans for 10 minutes over medium heat.
- Add broth and cook until chicken is cooked through.
- Add black pepper, paprika, and cornstarch/water mixture and bring mixture to a boil.
- Reduce heat to simmer and add milk, yogurt, and parmesan. Stir until well combined.
- Add cooked rice and cook until heated through.
(Remember when handling raw chicken to use good kitchen hygiene, avoiding cross contamination.)
*Make it Manitoba
This Canada Food Day (August 3), shop for these (*) ingredients with an eye to “locally produced”. Green beans are at their peak in every Farmers’ Market, where you will also find new crop onions and garlic. Wild rice, harvested in Manitoba’s north is available in most grocery stores. Parmesan is one variety of cheese available from our own Bothwell Cheese, also widely available in stores. One source of local yogurt Sandorini Dairies.