www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
| Creamy chicken wild rice with ham soup | |||||
| Ingredients: | |||||
| 3/4 cup | uncooked wild rice | ||||
| 1 Tbsp | vegetable oil | ||||
| 4 cups | water | ||||
| 1/2 tsp | salt | ||||
| 1 | medium onion chopped | ||||
| 1 | celery rib, diced | ||||
| 1/2 cup | butter, cubed | ||||
| 1 | medium carrot diced or shredded | ||||
| 1/2 cup | all purpouse flour | ||||
| 3 cups | chicken broth | ||||
| 2 cups | half and half | ||||
| 1 cup | diced ham or shredded chicken | ||||
| 1/2 tsp | dried rosemary | ||||
| 1/4 tsp | pepper | ||||
| Directions: | |||||
|
In a large saucepan, saute rice in oil over medium heat, for 5 minutes. Add water and salt; bring to a boil. Reduce heat; cover an simmer for 35 minutes (rice will not be completely cooked). Drain, reserving 1-1/2 cups cooking liquid; set rice and liquid aside seperately.
In the same kettle, saute the onion, celery and carrot in butter until onion is crisp-tnder. Reduce heat; stir in flour and cook until bubbly. Gradually add broth and cooking liquid; stirring constantly. Bring toaboil, cook and stir for 2 minutes stirring constantly or until thickened. Add the cream, ham, rosemary, pepper and reserved rice. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender. Yield: 8 servings (2 quarts). Nutrition Facts: 1 serving (1 cup) equals 334 calories, 21 g fat (12 g saturated fat), 70 mg cholesterol, 873 mg sodium, 25 g carbohydrate, 2 g fiber, 9 g protein. |
|||||