Wild Rice Hot Dish

Adapted from https://mail.google.com/mail/u/0/#inbox/FMfcgzQcpdrvcPtDpPJDlcckmXcllgzq

INGREDIENTS

¼ cup hand-harvested Minnesota wild rice, rinsed
1 ¼ cups water
Salt
1 dried bay leaf
8 tablespoons salted butter
2 ½ cups diced leek, well rinsed
1 ½ cups chopped celery
Ground black pepper
3 tablespoons all-purpose flour
1 ½ cups whole milk
⅔ cup whipping cream
¾ cup low-sodium chicken stock
¾ teaspoon dried thyme, crushed
¼ teaspoon freshly grated nutmeg
2 cups roughly chopped cooked chicken
1 ½ cups grated aged cheddar cheese
2 cups coarsely crushed Ritz® crackers (about 2 sleeves)
2 tablespoons extra-virgin olive oil

STEPS

1) In a small saucepan, bring the rice, the water, a pinch of salt and the bay leaf to a boil. Reduce heat to low; simmer, covered, about 25 minutes, or until the rice is tender. (Drain off any remaining cooking liquid.)

2) Meanwhile, melt butter in a large, deep skillet over medium heat. Add the leek and celery; season with salt and pepper. Cook until tender, about 10 minutes.

3) Sprinkle flour over vegetables in the pan; stir until well combined. Add milk and bring mixture to a simmer, whisking to prevent any lumps. Add the cream, stock, thyme, nutmeg, and salt and pepper to taste. Simmer over low heat for about 5 minutes. Add the cooked chicken, wild rice (minus the bay leaf ) and half of the cheese, stirring until the cheese melts.

4) Pour the mixture into a buttered 3-quart baking dish. Top with remaining cheese. Bake at 375° for 25 minutes.

5) Meanwhile, put the crushed Ritz crackers, olive oil and a 1/4 teaspoon pepper in a heavy plastic bag; shake to combine. Sprinkle the cracker mixture evenly over the chicken mixture, and bake for 25 minutes more, until the crackers are dark brown and the center is bubbly.


NOTES

From the office of the Lt. Governor