Serves six to eight
5 cups cooked brown rice
2 cups shredded cooked chicken
Zest and juice of 2 lemons
- Teen, one of 14 siblings, finally gets to be a kid
- Seattle sushi fans, rejoice: Shiro's new place is open
- Students say WWU’s response to racist threats not enough
- UW fires women’s crew coach Bob Ernst
- Seahawks’ Marshawn Lynch has surgery, could be back December
Most Read Stories
½ cup toasted pine nuts
Salt and freshly ground black pepper
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, finely minced
½ cup white wine or low-sodium chicken broth
1 small bunch scallions, trimmed and chopped into ½-inch pieces
1 cup shredded Parmesan cheese, plus extra for serving
1. Preheat oven to 375 degrees. Lightly grease the baking dish with olive oil. In a large bowl toss the cooked brown rice, shredded chicken, lemon zest and pine nuts and salt and pepper to taste.
2. Heat the olive oil in large, deep skillet over medium heat. Add the diced onion and cook, stirring frequently, until golden and translucent, about seven minutes. Add the garlic and continue cooking until it is fragrant and golden, about one to two minutes. Be careful not to burn.
3. Add the lemon juice and white wine and bring to a simmer. Simmer for five minutes, then pour over the rice and chicken mixture and mix well. Stir in the scallions and Parmesan and spread in the prepared baking dish. (At this point, the casserole can be covered and refrigerated for up to 24 hours. Let it come to room temperature before baking.)
4. Bake, covered, for 25 minutes, then uncover and bake for an additional 20 minutes, or until a slightly golden crust forms on top. Serve with extra Parmesan cheese, if you’d like.
Adapted by Tampa Bay Times from “Not Your Mother’s Casseroles” by Faith Durand (Harvard Common Press, 2010)