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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe when I visited Minnesota. I was given the recipe and a package of rice when I stayed at a hotel. I am now hooked and have relatives bring me wild rice when they come to Seattle. Ingredients:
3/4 cup wild rice, uncooked |
1 medium onion |
1 cup celery |
1 (4 ounce) can mushrooms, diced and drained |
1/2 cup butter |
1 cup all-purpose flour |
8 cups hot chicken broth |
1 cup chicken meat, diced |
salt, to taste |
pepper, to taste |
1/4 teaspoon thyme |
1 cup half-and-half |
2 tablespoons sherry wine |
Directions:
1. Add wild rice to 2 cups water in a saucepan. Simmer for 45 minutes.
2. Saute' onion, celery, and mushrooms in butter in a large pan about 3 minutes or just until vegetables soften. Stir in flour, cooking and stirring until flour is mixed in but do not let it begin to brown. Slowly add hot chicken broth, stirring until all veg-flour mixture is well blended. Stir in drained, cooked rice and chicken. Season with salt, pepper, and thyme.
3. Heat thoroughly. Stir in half and half. Add sherry and heat gently but do not boil.
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