Low Sodium Dairy Free Wild Rice Casserole

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Low Sodium Dairy Free Wild Rice Casserole

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Ingredients

6 servings

For the casserole

1 cup wild rice blend, rinsed
Floating Leaf Wild Rice Blend, Gluten Free Lundberg Wild Rice Blend, 4 lbs.Wild Rice Blend Basmati Brown & Wild Rice Blend Sprouts Farmers Market Organic Wild Rice Blend
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2 ½ cups chicken broth
1 ½ lb boneless, skinless chicken breasts, cut into ¾-inch pieces
2 tbsp olive oil, divided
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
8 oz cremini mushrooms, sliced
3 stalks celery, thinly sliced
1 medium carrot, peeled and diced

For the sauce

3 tbsp dairy free butter
3 tbsp all-purpose flour
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth
1 tsp dried thyme
½ tsp garlic powder

For the topping

½ cup dairy free breadcrumbs
1 tbsp olive oil

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Combine the rinsed wild rice blend and 2 1/2 cups chicken broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook until the rice is just tender and most of the liquid is absorbed, about 35–40 minutes. Remove from heat and set aside.
2
While the rice cooks, heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center and an instant-read thermometer reads 165°F (74°C), about 6–8 minutes. Transfer the chicken to a plate and set aside.

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