Ingredients
Yield: 4 to 6
1 tbsp olive oil
3 medium sized mushrooms, sliced
2 tbsp butter
1 onion, peeled and finely chopped
1 stick of celery, sliced
2 tbsp all-purpose flour
1/3 cup milk
1 cup basmati and wild rice blend (or long grain and wild rice blend)
½ cup white wine
4 cups hot chicken or vegetable stock (water plus a couple of stock cubes is fine)
1 tsp dried thyme
¼ tsp salt
¼ tsp black pepper
Juice of half a lemon
1/3 cup heavy cream
½ packed cup shredded gruyere cheese
2 cups leftover cooked, shredded chicken
2 tbsp fresh parsley, chopped
Preparation
