Recipe Box

Chicken Wild Rice Soup November 20, 2007

Filed under: chicken,soups — bonny @ 10:24 pm

1/2 c butter

1 finely chopped onion

1/2 c chopped celery

1/2 c sliced carrots

3/4 c all purpose flour

6 c chicken broth

2 c cooked wild rice

1 pound cooked and cubed chicken

1/2 tsp salt

1/2 tsp curry powder

1/2 tsp mustard powder

1/2 tsp dried parsley

1/2 tsp black pepper

1 c slivered almonds

3 tbsp sherry

2 c half and half

 Melt butter in large saucepan over medium heat.  Stir in onions, celery and carrots; saute for 5 minutes.  Add flour and stir well.  Gradually pour in chicken broth, stirring constantly.  Bring to a boil, reduce heat and simmer.

Add the rice, chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds and sherry.  Allow to heat through, then add the half and half.  Let simmer for 1 – 2 hours.  Do NOT boil or the roux will break.

 

Wild Rice Stuffing

Filed under: side dishes — bonny @ 10:17 pm

3/4 c uncooked wild rice

1/4 c butter

1/3 c finely chopped onion

1/3 c finely chopped celery

2 1/2 c toasted bread cubes

1 tbsp snipped parsley

3/4 tsp poultry seasoning

1/4 tsp salt

dash pepper

1 c chicken broth

1 egg, beaten

Cook rice in salted water (3 c water,  3/4 tsp salt) following the basic method.  Melt butter in large skillet; saute onion and celery until onion is tender.  Stir in cooked rice, bread cubes, parsley, poultry seasoning, salt and pepper.  Gently stir in broth and egg.  Spoon into buttered 1 1/2 quart casserole dish.  Bake, covered, in a preheated 350 degree oven for 20 minutes; uncover and bake 10 minutes longer.