Chicken and Wild Rice Casserole

Ingredients:

• 0.5 cups wild rice
• Fine sea salt
• 1 bay leaf
• 6 tbsp salted butter, plus extra for greasing the pan
• 2 leeks, white and light green parts only, diced
• 3 stalks celery, diced
• 3 tbsp. flour
• 1.5 cups whole milk
• 2/3 cup heavy cream
• 3/4 cup lightly salted chicken broth
• 3/4 tsp dried thyme (or 1.5 tsp fresh)
• 1/4 tsp. grated nutmeg
• 2 cups coarsely chopped boiled chicken
• 110 g aged Gouda or Cheddar, grated (about 1 1/2 cups)
• 2 cups coarsely ground butter crackers (such as Ritz or Club; about 2 packages)
• 2 tablespoons extra-virgin olive oil

Preparation:

1. Place the rice in a fine-mesh sieve and rinse under cold running water, swirling it with your hand until the bottom runs clear. Transfer to a medium bowl and cover with water. Drain any black bits or floating grains, return the rice to the sieve, and then transfer to a small saucepan. Add 1 1/4 cups water, a pinch of salt, and a bay leaf; bring to a boil. Cover the saucepan and reduce the heat to low. Simmer for 25 minutes, or until the rice is tender and the water has evaporated. If the rice is done and there is still liquid in the saucepan, drain it through a sieve.
2. Meanwhile, preheat the oven to 375°F (190°C). Heat the butter in a large skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each of salt and black pepper. Cook until softened, about 10 minutes.
3. Add flour to the vegetables and stir to distribute evenly. Pour in the milk and bring to a boil, stirring to avoid lumps. Add the cream, chicken broth, thyme, nutmeg, and 0.5 teaspoon each of salt and black pepper. Simmer for about 5 minutes.
4. Add cooked chicken, wild rice (remove bay leaf) and half the cheese and heat until cheese is melted.
5. Place the crushed crackers in a heavy-duty plastic bag and add 1/4 teaspoon of black pepper and olive oil. Shake to combine.
6. Grease a 22x32 cm baking dish with a thin layer of softened butter. Spread the chicken mixture in the dish and sprinkle the remaining cheese on top. Bake for 25 minutes.
7. Remove the dish from the oven, sprinkle the cracker mixture on top, and bake until the crackers are golden brown and the mixture is bubbling in the center, another 15 to 20 minutes. Serve immediately.