WILD RICE HOTDISH WITH CHICKEN RECIPES

Steps:

• Preheat the oven to 375 degrees F.
• In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside.
• In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired.
• Mix the butter crackers and olive oil in a bowl. Set aside.
• In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil.
• Garnish with chopped parsley and serve with ketchup on the side!

Steps:

• Add all of the ingredients, except the rice flour, to the bowl of a stand mixer. Stir everything together with a dough whisk or wooden spoon to moisten the flour.
• Mix on low with the dough hook for one minute, and then mix on second speed for 7 minutes.
• Turn the dough out onto the work surface, form it into a ball, and place it into an oiled bowl or dough rising bucket. Cover and let rise until doubled, about 40 minute to an hour.
• Line a half sheet pan (13 by 18 inch rimmed baking sheet) with parchment paper and heat the oven to 425 degrees F.
• Divide the dough into 12 equal pieces and form each piece into a tight ball. Place the balls in the pan, 3 across and 4 down. Wet your hand and press down on rolls and cover with oiled plastic wrap. Let rise for about 30 minutes, until puffy.
• Remove the plastic wrap and sprinkle the tops of the rolls with rice flour.
• Place the pan on the middle rack and bake for 20 minutes, until the bread reaches an interior temperature of 200 degrees F. Optionally, turn the oven to broil and brown the tops of the rolls, watching very closely. Alternatively, you can also use the convection function of your oven for the last five minutes to brown the rolls.
• Cool the rolls on a wire rack. Serve warm or at room temperature.