Wild Rice & Mushroom Stew

1 tablespoon olive oil

2 celery stalks, finely chopped

2 medium carrots, finely chopped

1 medium yellow onion, minced

12 ounces mushrooms, thinly sliced, about 4 cups, white or cremini for example

4 garlic cloves, minced

salt and ground black pepper to taste

1 1/2 pound chicken breast

1 cup wild rice or wild rice blend

6 cups chicken broth or water

2 rosemary sprigs

2 bay leaves

½ cup parsley, finely chopped

1 lemon, juiced

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Cooking Instructions

Stove top:

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Melt or oil in a pan over medium heat and add onion, celery and carrot. Sautee until tender 3-5 minutes.

Add mushrooms and garlic. Sautee for 1 minute more.

Season with salt and pepper.

Add chicken, wild rice, stock, rosemary and bay leaves. Bring to a boil.

Reduce heat, cover and simmer for 25 minutes, until chicken is cooked.

Remove chicken and shred.

With top off pot, let pot simmer until the liquid reduces and you have mostly rice and veggies with just a

little extra liquid. This may take 15-20 minutes or so.

Remove bay leaves and rosemary sprig.

Add shredded chicken back to pot. Season with salt and pepper and finish with parsley and lemon juice.

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