I just love wild rice! Growing up in Minnesota, we used to eat wild rice hotdish all the time at potlucks and family gatherings. Most of those recipes include cream of something soup, which I try to avoid these days with eating healthier. That's how this recipe came to be.
This recipe is so quick to make if you pre-cook the wild rice ahead of time. I usually boil up one batch, and make a few different recipes with it throughout the week. Keep an eye out for Wednesday's recipe, I will be showing what you can make with the rest of your cooked wild rice! I love how this dish turned out. It's very earthy tasting and so delicious!! My brother loved it as well, so glad I have him at work to taste my creations! Enjoy!
Ground Chicken, Spinach, Mushroom and Wild Rice Skillet (print recipe)
What you need:
1 pound ground chicken
1/2 cup onion, finely diced
3 cloves garlic, minced
1/2 teaspoon dried basil
4 ounces baby bellas, sliced
3 cups fresh spinach, roughly chopped
2 cups cooked wild rice
4 slices provolone, cut into small pieces
1 cup mozzarella
salt and pepper, as desired
In a large skillet, over medium high heat, cook ground chicken, onion and garlic until chicken is cooked through, about 5-7 minutes. Reduce heat to medium, add the basil, mushrooms, spinach, salt and pepper and saute for another 3-4 minutes. Add the wild rice, provolone and mozzarella and stir until cheese is melted and combined.
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On the blog... one year ago:
Bacon & Apple Grilled Cheese
This recipe was shared at these fabulous blogs!