In Nigella's Chicken and Wild Rice recipe, how would you adjust the recipe to use a mixture of wild and long grain rice, rather than wild rice alone?
Nigella's Chicken And Wild Rice (from SIMPLY NIGELLA is a one-pot dish that is baked in the oven. Wild rice is not actually from the rice family but is a grass seed. It has a longer cooking time than white rice and it absorbs less liquid than rice grains. Consequently the rice does not turn mushy during cooking and there is also enough liquid to form a sauce in the bottom of the pot.
Unfortunately if you were to use long-grain rice in this dish then the rice would be mushy and sticky at the end of the cooking time. It may possibly work with long-grain brown rice but you would need to add extra liquid. Otherwise you would probably need to use a half quantity of wild rice and once the chicken has been cooked and removed from the pot then you could add the other half of the weight of rice in long grain rice that has already been cooked (or almost cooked), for the final 15 minutes of cooking time. However as we have not tested either of these options we regret that we are unable to guarantee the results.