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Creamy chicken wild rice with ham or chicken by Alana Scalese serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

medium onion chopped

celery rib, diced

1/2 cup

butter, cubed

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.

Categories:

Main Dishes