Wild rice contains more fiber and potassium than even brown rice. This colors in this baked dish are perfect for an autumn dinner.
Course Lunch & Dinner
Servings 8cups
Cost $1.49 per serving
Ingredients
1cupwild rice
4Tablespoonscanola oildivided
1poundboneless, skinless chickencut into bite-sized pieces
½cup pumpkin seedsaka pepitas
1mediumyellow oniondiced
115-ounce cancorn kernels
½teaspoonsalt
½teaspoonblack pepper
1teaspoontype
½cupParmesan cheesegrated and divided
nonstick spray
Instructions
Cook rice according to package. Drain off any extra cooking liquid and set aside.
Preheat oven to 350°F. Spray a 9x13-inch bakin pan with nonstick spray.
In a large skillet, heat 2 Tablespoons oil over medium heat. Add chicken and cook through, about 6 minutes. Remove from heat and set aside.
In the same skillet, heat the remaining 2 Tablespoons of oil over medium heat. Add onion, corn, salt, and pepper. Cook until onion is soft, about 5 minutes.
Add thyme, pumpkin seeds, chicken, rice, and 1/4 cup parmesan cheese. Mix together.
Transfer mixture to a 9x13-inch baking dish coated with nonstick spray. Bake at 350°F for 20 minutes. Top with remaining cheese and bake 5 minutes more.