1/2 c. wild rice
1 1/4 c. water
1 chicken bouillon cube/packet
1/2 c. onion, chopped
1/2 c. celery, sliced thin
1/4 c. butter
1/2 c. carrots, sliced thin
1/4 c. flour
4 c. chicken broth
parsley flakes (very optional)
1 c. cream or 1/2 and 1/2
2 c. cooked chicken in bite-sized pieces
In a 13x9 cake pan combine water and bouillon cube until dissolved. Add rice. Bake at 325 for 1 hour. The idea is to get the rice crispy. Saute onion, celery and carrots in butter in large soup pot for 3-4 minutes until softened a bit. Blend in flour and stir. Add chicken broth and parsley (to taste) and chicken. Cook 5 minutes. Add rice and cream. Stir and heat. Taste if you need salt & pepper. Serve warm.
Pr
Comments
Post a Comment