Chicken and wild rice bake with truffled brie crust
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Chicken and wild rice bake with truffled brie crust
This umami-packed rice is easy to make vegetarian, just swap the chicken for more mushrooms or chunks of roasted butternut squash before baking
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (serving)
Calories
704Kcal
Fat
42gr
Saturates
24gr
Carbs
42gr
Sugars
3gr
Fibre
2gr
Protein
39gr
Salt
1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 30g dried porcini mushrooms
- 1 tbsp olive oil
- 1 onion, finely sliced
- 645g skinless boneless chicken thighs, cut into chunky pieces
- 300g chestnut mushrooms, sliced
- 2 garlic cloves, finely sliced
- 2 tsp fresh thyme leaves
- 260g spinach
- 300ml crème fraîche
- 100g soft cheese
- 700g cooked basmati and wild rice (use about 300g dried rice)
- 220g brie, thinly sliced
- 1-2 tbsp truffle oil
Step by step
To freeze
Follow the recipe up to the end of step 4, but don’t bake. Wrap the baking dish tightly in foil and freeze until ready to bake. Defrost in the fridge overnight. Bake in the oven as per the recipe.
- Put the porcini in a heatproof bowl and add 300ml of just-boiled water. Set aside for 15 minutes for the mushrooms to rehydrate.
- Heat the oil in a large frying pan and fry the onion for 5-6 minutes, until soft. Add the chicken and cook for 4-5 minutes, until golden. Add the chestnut mushrooms, garlic and thyme and continue to cook for another 4-5 minutes until the mushrooms are browned. Drain the rehydrated porcini, reserving the liquid, then add the mushrooms to the pan and cook for 1 minute. Remove from the heat.
- Put the spinach in a microwave-safe bowl and cover with clingfilm. Microwave for 1 minute, or until just starting to wilt. Stir the spinach into the chicken mixture, then season.
- Preheat the oven to 200°C, fan 180°C, gas 6. In a large bowl, whisk together the reserved mushroom liquid, crème fraîche and soft cheese. Add the chicken mixture and cooked rice and stir well to combine. Transfer the mixture to a large baking dish (approx. 23cm diameter) and top with the brie. Drizzle with the truffle oil, then bake for 25 minutes, or until the brie has melted and is golden.
