Mushroom, Asparagus and Chicken Sauté with Rice Pilaf

Food & Fun - By Rachael Ray on

Rachael likes to make this using her leftover Poached Pulled Chicken with Lemon and Garlic. For another rollover chicken meal, try her Chicken and Snap Pea Soup with Leeks.

Ingredients
For the Rice Pilaf:
  • 2 tablespoons butter
  • ½ cup orzo or broken spaghetti
  • Salt and pepper
  • 1 ½ cups long-grain white rice
  • 3 ½ cups chicken stock/poaching liquid
  • ⅓ cup toasted pine nuts
For the Sauté:
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 pound mixed mushrooms, such as hen of the woods or maitake, crimini and shiitake (whatever looks great at the market), stemmed and sliced
  • Salt and pepper
  • 2 tablespoons thyme, chopped
  • 1 bundle asparagus, ends trimmed, thinly sliced on bias
  • 4 shallots, chopped
  • 4 cloves garlic, chopped
  • 3 tablespoons flour
  • ½ cup Marsala or dry sherry
  • 2 ½ cups poaching liquid/chicken stock
  • 2 to 3 cups cooked poached pulled chicken or pulled rotisserie chicken
  • ¼ cup chopped flat-leaf parsley
  • Juice of ½ lemon
Preparation
For the rice, heat a medium saucepot over medium heat with the butter; melt. Add pasta, toast to deep golden brown, and nutty and fragrant; season with salt and pepper. Add rice and stir 1 minute; add stock and bring to a boil. Reduce heat to a simmer, cover and cook 18 minutes to tender. Stir in pine nuts and fluff with a fork.
 
Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon of olive oil, a turn of the pan. Melt butter into oil and add mushrooms; brown well then add salt, pepper, thyme, asparagus, shallots and garlic, and stir to tender-crisp, 3 minutes. Sprinkle in flour and stir a minute or so more. Add Marsala or sherry and stir; add stock and thicken until it becomes a loose gravy. Add chicken and parsley, remove from heat and stir in lemon juice.
 
Serve in shallow bowls lined with pilaf and filled with chicken sauté.