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1
Consider preparing wild rice and chicken the day before in order to shorten the prep time, as wild rice takes almost an hour to cook.
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2
Otherwise, follow all of these steps.
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3
Cook wild rice: Boil 3 cups water, add 1 cup washed wild rice, return to boil, lower heat to simmer for 50-60 minutes until most kernels have popped.
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4
Drain any excess water.
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5
Cook chicken cubes: Bake or fry.
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6
I like to fry with cooking spray or olive oil, using pepper to taste (NOT the 1 tsp pepper listed in ingredients).
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7
During last 10 minutes of wild rice and/or chicken cook time, prepare the remainder of recipe.
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8
If you have made wild rice and/or chicken ahead, then start with the following.
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9
In a large saucepan, saute onion in butter until tender.
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10
Stir in flour, salt, & pepper until blended.
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11
Gradually stir in chicken broth & bring to a boil.
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12
Boil & stir for about 2 minutes or until thickened and bubbly.
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13
Make sure to work out any flour clumps by stirring.
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14
Stir in the cream, chicken, wild rice, mushrooms, pimientos, & parsley, & heat through.
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15
Sprinkle with almonds.
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16
Bake uncovered at 350 degrees for 30-35 minutes or until bubbly.
