- 2 Tbsp olive oil
- 1 stalk celery, diced
- 1 onion, cut into eighths
- 2 cups diced butternut squash
- 6 cloves garlic, minced
- 1 portobello mushroom, stem and gills removed and diced
- 1 1/2 cups wild rice
- 1 (12 oz) bottle light beer, such as lager
- 5 cups low sodium chicken broth
- 1 lemon, zested
- 4 sage leaves, cut into ribbons
- 2 sprigs thyme
- 2 sprigs rosemary
- Salt and freshly ground pepper
- 3/4 cup orzo
- 5 cups cooked and shredded rotisserie chicken
- 4 Tbsp butter, cut into pieces
Preheat oven to 350 degrees.
In a large Dutch oven over medium-high heat, add oil. Add celery, onion, and squash and stir to combine. Cook until just softened, about 7 minutes. Add garlic and mushrooms and cook, about 3 minutes. Add wild rice and toast, stirring often, about 5 minutes. Add beer and cook until nearly evaporated, about 5 minutes. Add broth, lemon zest, sage, 1 tablespoon thyme, and 1 tablespoon rosemary. Liberally season with salt and pepper and bring to a boil. Add orzo and stir to combine.
Place chicken over mixture. Sprinkle butter on chicken and cover with a lid. Transfer to oven and bake until there is no more liquid in pan, about 30 minutes. If rice is dry or crunchy, add more broth and continue to cook, covered, another 10 minutes. Remove from oven, discard herb sprigs and serve.