Chicken-Broccoli Wild Rice Casserole

1c mixed wild rice

2T Tuscan olive oil

1-2T butter
⅓c dry white wine

1 lg. purple shallot

4oz. sliced mushrooms

8oz. fresh broccoli

½lg. sweet onion
6oz. chicken thigh meat

2t lemon pepper

1T Italian seasoning

1½c homemade broth

1c Chobani Greek yogurt

In a regular frying pan (not non-stick) heat up the rice, oil and butter until the rice is snapping.  Slowly add the wine, as needed, simmering, covered for about a half hour, adding some of the vegetable broth if needed.  Add the vegetables, saving the broccoli florets for later.

When the wine is gone, add seasonings and more broth.  This is the vegetable broth I made several posts back.  I only used about half of it here, so I'll use the rest in another recipe.  (I did not use the can of soup shown in the first picture.)  Continue to simmer, covered, for about a half hour, adding more broth as needed.  When the rice is beginning to plump up, add the chicken.

(I added the broccoli florets at this point and it was WAY overcooked as you can see from the next picture.)-*-

Combine remaining broth with the yogurt, pour over everything in the pan.  Transfer this to a casserole-type baking dish, bake in a 325° oven for an hour.  After about 40 minutes, gently stir, then continue baking, dropping the temperature to 290°, -*-(add the broccoli florets at this time.)  Continue to cook until all the liquid has been absorbed and the rice is cooked and tender, about another 20 minutes.  I underestimated the amount of time the rice would take.

This is not pretty, but turned out well in spite of the problem with the cooking times. . .Lin