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Chicken Wild Rice Bowls

Name: Chicken Wild Rice Bowls
Prep time: 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1/2 cup finely chopped shallots; 1 tablespoon chopped fresh sage leaves; 1/4 teaspoon crushed red pepper flakes; 1 carton (32 oz) Progresso™ chicken broth; 2 cups uncooked wild rice; 2 cups baby arugula leaves; 2 cups shredded rotisserie chicken; 2 unpeeled Bartlett pears, halved, cored and diced; 1/4 cup crumbled blue cheese; 1/2 cup toasted walnuts; 1/4 cup dried cranberries; 1/2 cup Annie’s™ balsamic vinaigrette

7 Ratings

7 Reviews

Kitchen Tested

Prep 30 min
Total 1 hr 30 min
Servings 4

This deconstructed take on chicken and wild rice soup is a revelation: It’s fast, easy, healthful and every bit as comforting as the classic soup.

By Tablespoon Kitchens

Updated December 12, 2016

Ingredients

Wild Rice

1 tablespoon olive oil
1/2 cup finely chopped shallots
1 tablespoon chopped fresh sage leaves
1/4 teaspoon crushed red pepper flakes
1 carton (32 oz) Progresso™ chicken broth
2 cups uncooked wild rice

Toppings

2 cups baby arugula leaves
2 cups shredded rotisserie chicken
2 unpeeled Bartlett pears, halved, cored and diced
1/4 cup crumbled blue cheese
1/2 cup toasted walnuts
1/4 cup dried cranberries
1/2 cup Annie’s™ balsamic vinaigrette

Steps

1

In 4-quart saucepan, heat oil over medium heat. Add shallots, sage and red pepper flakes; cook 3 to 4 minutes, stirring occasionally, until shallots are tender. Stir in broth and rice. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover and cook 50 to 55 minutes or until rice is tender and most liquid is absorbed; let stand, covered, 5 minutes.
2

Divide wild rice mixture among 4 bowls. Top with arugula, chicken, pears, blue cheese, walnuts and cranberries. Serve with dressing.

Try substituting baby spinach or baby mixed greens for the arugula in this recipe.
Different kinds of wild rice cook at different rates and sometimes require slightly more or less liquid.
If your wild rice is tender, but there is still liquid in the pan, drain before serving.
To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Nutrition Facts

Serving Size: 1 Serving

Calories: 870

Calories from Fat: 340

Total Fat: 37g; 58%

Saturated Fat: 7g; 35%

Trans Fat: 0g

Cholesterol: 70mg; 23%

Sodium: 1330mg; 55%

Potassium: 770mg; 22%

Total Carbohydrate: 97g; 32%

Dietary Fiber: 11g; 43%

Sugars: 21g

Protein: 36g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 6%; 6%

Calcium: 10%; 10%

Iron: 20%; 20%

Exchanges:

4 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;