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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe comes from a restaurant called Antlers at Breezy Point Resort in Minnesota. I use chicken breast and have also used chicken bouillon mixed with about 5 cups water instead of the canned broth. I hope you enjoy this recipe as much as my family does. Ingredients:
1/2 cup uncooked wild rice, rinsed and drained |
3 (14 ounce) cans chicken broth |
1 cup carrot, sliced |
1/2 cup celery, sliced |
1/2 cup onion, chopped |
2 cups fresh mushrooms, sliced |
2 tablespoons butter |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 cup whipping cream |
2 cups cooked chicken, cubed |
fresh chives (optional) |
Directions:
1. 1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
2. 2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like.
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