Chicken and Rice with Carrots, Mushrooms, and Dill Yogurt Sauce

This is a great follow-up meal to the Dilly Chicken and Potato Salad we had the other night because it uses up the extra cooked chicken and the leftover dill and yogurt. It takes its inspiration from recipes for Turkish rice and for a Turkish carrot, dill and yogurt salad.
Ingredients (amounts can be adjusted easily):
1 pre-cooked white meat chicken fillet, cut in bite-sized pieces
1 finely minced shallot
8-12 sliced mushrooms3-4 carrots, sliced1 cup white rice1 to 1 1/4 cup chicken broth1/2 cup plain yogurt
several sprigs fresh dill, finely minced
2 cloves garlic2 Tbl. olive oil
salt and white pepperProcedure:
Put the rice in a colander and rinse with cold water. Then put the colander in a deep bowl and fill with hot tap water to cover the rice. Let this soak while you cut the mushrooms and shallots.
In a pan with a lid, heat the olive oil and sauté the shallots and mushrooms for a few minutes.While the shallots and mushrooms are cooking, slice the carrots and cut the chicken into bite-sized pieces.Rinse the rice once more with cold water.Add the chicken, carrots, rice and chicken broth to the pan and stir.
Cover and as soon as it comes to a boil, turn it down to simmer. The rice will take less time than usual to cook because it has already soaked up a lot of water, perhaps a little as 10 minutes. Keep an eye on it.
While the mixture is cooking, finely mince the dill and the garlic.Stir the dill, garlic, salt and white pepper into the yogurt.When the rice is done, move the pan off the heat and let the steam continue to fluff the rice for about 5 minutes. Serve the rice mixture with a dollop of yogurt sauce on top.

Play with the proportions to fit your druthers. Next time I'll probably use less rice and more yogurt. We really liked the yogurt sauce!