Ruby's Chippewa Chicken, Mushrooms & Wild Rice
Recipe type: Dinner
Cuisine: Native American, Gluten Free, Low-Carb, Low Sodium
Prep time: 
Cook time: 
Total time: 
Serves: 4
A healthy and hearty gluten-free one-pot dish of chicken breast, mushrooms, and rice!
  • Minute Brand Mtulti-Grain Medley Rice (1 package - ¼ box)
  • ½ Yellow Onion
  • Dry Red Wine, for cooking
  • ½ fresh Pound Boneless Skinless Chicken Breasts or tenders; rinsed and cubed
  • Fresh Baby Bella Mushrooms; washed & sliced (about 5)
  • 2 Stalks Celery; finely chopped
  • Baby Carrots; finely chopped (equal proportion/ratio of celery to carrots)
  • Water chestnuts; ½ can
  • Seasonings:
  • ½ clove garlic, finely sliced
  • Garlic Powder
  • Pepper to taste
  • Dill weed
  • Basil
  • Parsley
  • Caraway seed
  • Rosemary
  1. Cook 1 bag (each box contains 4 bags) of Minute brand multi-grain medley rice (wild rice, red rice, brown rice, and quinoa) in a medium saucepan according to the package directions. Set aside.
  2. In a separate skillet sprayed with nonstick cooking spray - saute the yellow onion and the fresh garlic over medium heat. No butter or oil is necessary. Add a splash of dry red wine and stir.
  3. Add a small amount of garlic powder and pepper. After onions begin to caramelize; add the rinsed chicken breast, which should be cut into 1 inch pieces (I used about 5 boneless skinless chicken breast tenders) and stir to coat chicken.
  4. Add the seasonings to the chicken and onions mixture. A pinch each of: dill weed, basil, parsley, and Caraway seed. Next add Rosemary and a bit more pepper and garlic powder (not garlic salt!) to taste. Don't add too much seasoning to this recipe! Less is more. Add a small amount, wait, then taste and add more if needed.
  5. Add your sliced mushrooms to the chicken mixture along with another generous splash of red wine. Continue cooking 2-3 minutes uncovered over medium-low heat until mushrooms have blended with chicken and onions.
  6. Cook until chicken is done, remove from heat if needed, set aside.
  7. Add ½ cup extra water (or more if necessary) to the stockpot containing the rice.
  8. Add the chicken mixture to rice mixture; stir and cook uncovered on very low heat to blend ingredients.
  9. Add about ½ can of water chestnuts (drained and chopped) to the chicken and rice mixture.
  10. Next, in the pan that had the chicken, onions and mushrooms in it, which should now be empty; add a small amount of water and increase heat to high. Do not rinse any remaining chicken juices/seasoning/wine from then pan.
  11. Cook the finely chopped celery and baby carrots in the water. When vegetables are tender and water is absorbed, add to chicken & rice mixture.
  12. Stir all ingredients together and add another few tablespoons of water to bring to desired consistency; and cook a few minutes on low to thoroughly heat all ingredients and blend flavors. Enjoy!
Nutrition Information
Serving size: ¼ recipe Calories: 166 Fat: 1.2 Saturated fat: 0 Unsaturated fat: 0.2 Trans fat: 0 Carbohydrates: 15.6 Sugar: 1.9 Sodium: 228 Fiber: 1.7 Protein: 24.4 Cholesterol: 45
Recipe by Ruby and Roxanne at