Angs Chicken and Rice Casserole

ANGS CHICKEN AND RICE CASSEROL 

INGREDIENTS

1 cup raw whole cashews

1/4 cup chicken stock 

2 teasp dried thyme leaves

1 teasp sea salt 

1/2 teaspoon fresh lemon juice 

casserole 

3 tablespoons ghee or extra virgin olive oil, divided 

3 cloves garlic, minced

2 shallots, minced

4 ounces cermini mushrooms, minced

3 cups riced cauliflower

8 ounces broccoli florets, roughly chopped

1 1/2 teaspoon cracked black pepper 

2 cups shredded cooked chicken 

method - 

1. fill a bowl with boiling water and place the cashews in the water.  Soak for 30 minutes

2. preheat the oven to 375 f and lightly grease a 3 quart casserole dish with 1 teaspoon of the ghee.  

3.  heat the remaining 2 tablespoons of ghee in a saute man on medium high heat.  saute the garlic, shallots, and mushrooms for 3 minutes.  Add the cauliflower, broccoli, salt and pepper and continue cooking for 7- 10 minutes until the veggies are crisp - tender.  stir in the chicken.  then remove from the heat and set aside.  

4.  drain the soaked cashews and place them in a blender with the remainign sauce ingredients.  Blend  on high for 30 -45 seconds, until very smooth.  Stir the sauce into the chicken and veggie mixture, then turn the entire mixture into the prepared casserole dish.  

5.  Bake.  covered for 15 minutes.  uncover and continue baking for 10 minutes. 

to rice cauliflower, run florets through a food processor with a grating attachment or use a box grater to create rice like pieces.  Pick out any large fragments that didn’t get shredded and use for another use.  

Store bought rotisserie chicken works well with this recipe.