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Prep Time: 10 minutes
Prep Time: 10 minutes
Cook Time: ~45 minutes
Cook Time: ~45 minutes
Serves: 4
Serves: 4
Sodium: ~240 mg per serving
Sodium: ~240 mg per serving
Ingredients
Ingredients
1 tbsp unsalted butter
2 tbsp olive oil
2 garlic cloves, minced
1 onion, chopped
4 tsp black pepper
12 oz cremini mushrooms
¼ tsp thyme
4 cups chicken broth, unsalted
2 cups beef broth, unsalted
2 cups water
1 cup wild rice
1 chicken breast, cubed
1 cup whole milk
½ cup parmesan, grated
Method
Method
Melt butter and olive oil in a large, Dutch oven. Sautee onion and garlic until soft.
Season with pepper and thyme and add in the mushrooms and cook until soft.
Remove ½ of the mushrooms and blend the remaining contents in the pot with 2 cups of chicken broth in a blender.
Return the mixture to the Dutch oven and add the remaining chicken broth, beef broth, and water. Bring to to a boil.
Add rice and chicken and simmer until chicken is cooked through.
Add 1 cup of whole milk, parmesan, and the remaining mushrooms.
Simmer for another 15 minutes and serve hot.
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