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Ingredients
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Main Ingredients
Creamy Component
Garnish
Method
Preparation
- 1
Cook the Wild Rice
In a medium saucepan, combine 1 cup of wild rice with 4 cups of vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for about 45 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it cool.
- 2
Cook the Chicken
While the rice is cooking, in a separate pot, add the chicken breasts and cover them with water. Bring to a boil, then reduce heat and simmer for about 20 minutes or until cooked through. Remove the chicken from the pot, let it cool slightly, and then shred it into bite-sized pieces.
- 3
Prepare the Vegetables
In a large skillet, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until they are softened. Add the minced garlic and sauté for an additional 1-2 minutes.
Combine Ingredients
- 4
Mix the Creamy Component
In a mixing bowl, combine the coconut milk, nutritional yeast, Dijon mustard, lemon juice, salt, and black pepper. Whisk until smooth.
- 5
Combine Everything
In a large bowl, combine the cooked wild rice, shredded chicken, and sautéed vegetables. Pour the creamy mixture over the top and gently stir until everything is well combined.
Serve
- 6
Garnish and Chill
Transfer the creamy chicken wild rice mixture to a serving dish. Garnish with freshly chopped parsley. Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving cold.