Chicken Apricot and Walnut Wild Rice


  • 2 small boneless, skinless chicken breasts, grilled or poached
  • 1/2 cup celery, chopped
  • 1 cup white onion, minced
  • 2 tbs extra virgin olive oil
  • 1 2/3 cup wild rice
  • 1 cup dry white wine
  • 1 1/2 cups water
  • 1 tbs fresh parsley, chopped
  • 1/2 cups dried apricots, finely chopped
  • 1/2 cup raisins, finely chopped
  • 1/4 cup walnuts, finely chopped
  • 2 tsp fresh sage, minced
  • After cooking the chicken chill, then thinly slice.
  • Preheat the oven to 350 degrees.
  • Lightly coat a 2 quart baking dish with cooking spray and set aside.
  • Saute the celery and onion in the oil in a medium sauce pan for 2 minutes.
  • Pour the vegetables into the baking dish and add the rice, wine, water, parsley, apricots, raisins, walnuts and sage. Mix well.
  • cover and bake for 1 hour, stirring every 15 minutes.
  • To serve, add the chicken, fluff the rice and garnish with additional walnuts if desired.

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