Wild Rice and Chicken Casserole

1/2 cup of wild rice, soaked overnight
1 cup of onions, diced
1 cup of chopped bok choy
1/2 cup of chicken broth
3 chopped garlic cloves
1 tsp of dried rosemary
1 lb of skinless chicken thighs

The chicken thighs can be boneless, it seems to add flavour to the dish.
You can also add mushrooms if you have them on hand.
Cooking the rice this way is how the native indians cook it and half a cup makes 4 times the amount of rice.

Drain the wild rice and put in pot and bring to a boil. Boil for 45 minutes ensuring that there is plenty of water.
In the meantime, prepare the onions, bok choy, garlic and place in baking dish along with the rosemary and chicken broth.
Add the rice to baking dish and heat oven to 350F and cook for 45 minutes covered.
Add the skinless chicken and cook covered for an additional hour in the oven.

Serving Size: 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user STITCHMAX.