Timbale de volaille et riz sauvage (Chicken and wild-rice casserole)

• 1 1/2 cups raw wild rice
• 3 cups cooked chicken, cut into cubes
• 5 tablespoons butter
• 5 tablespoons flour
• 3 1/2 cups rich chicken broth
• 3/4 pound thinly sliced mushrooms (about 4 cups)
• Juice of half a lemon
• 2 tablespoons finely chopped shallots
• 1 1/2 cups heavy cream
• 18 teaspoon freshly grated nutmeg
• Salt and freshly ground pepper

1. Rinse and drain each cup of wild rice until water runs clear.
2. Put the rice in a saucepan or casserole and, for each cup of rice, add three cups of water and salt to taste.
3. Bring to the boil and cover.
4. Simmer 45 minutes to one hour or until the rice grains are puffed open.
5. If the grains are not puffed after an hour, remove the pan from the heat and let stand until the grains open.
6. Drain well.
7. Use for stuffings or toss with butter and serve as a side dish.
8. (Yield: Five cups for each cup of raw rice.)

wild rice, chicken, butter, flour, chicken broth, mushrooms, shallots, heavy cream, nutmeg, salt

Taken from cooking.nytimes.com/recipes/5244 (may not work)