Saturday, March 08, 2008
Chicken and Wild Rice "Chowder"
I made this for the first time last night, and it was really good. T inhaled two bowls of it without even stopping to pick out the onions and celery. He likes cooked carrots, so those aren't an issue. He wolfed down two more bowls of it for breakfast. Daddy-o and I both thought it was really good, too. B wasn't as thrilled, and J, of course, declined to try it. It will definitely be going into our more frequent meal rotation.
I only remembered to take a photo after the food was half eaten last night!
***
Chicken and Wild Rice "Chowder"
4 medium very thinly sliced fresh carrots (about 2 cups)
1 small onion, thinly sliced (about 3/4 cup)
1 stalk celery, thinly sliced (about 1/2 cup)
2 T oil
1/4 cup whole spelt flour (or other flour/starch for thickening)
1-32 oz. box Imagine low sodium organic chicken broth
1 lb cooked cubed chicken
1/2 c. dry wild rice (about 1 cup cooked)
1/4 t. black pepper
2 t. sea salt
Start wild rice cooking according to directions on package.
Prep vegetables. I sliced mine in the Cuisinart with a 4 mm blade. Saute the veggies on medium heat in a pot on the stove using the oil to prevent sticking. While veggies are cooking, cube chicken. I had started mine 4 hours earlier on high in the crockpot, so it was ready to go. Once the onions are clear and the celery and carrots are partly cooked, add the chicken, salt, pepper, and all but 1/2 cup of the broth to the pot. Simmer until the wild rice is done cooking.
In a small bowl or cup, mix the 1/2 cup of broth and 1/4 cup flour. Slowly stir into the chicken mixture. Stir in wild rice. Increase heat and cook for a few minutes until the mixture has thickened sufficiently. Serve.
I only remembered to take a photo after the food was half eaten last night!
***
Chicken and Wild Rice "Chowder"
4 medium very thinly sliced fresh carrots (about 2 cups)
1 small onion, thinly sliced (about 3/4 cup)
1 stalk celery, thinly sliced (about 1/2 cup)
2 T oil
1/4 cup whole spelt flour (or other flour/starch for thickening)
1-32 oz. box Imagine low sodium organic chicken broth
1 lb cooked cubed chicken
1/2 c. dry wild rice (about 1 cup cooked)
1/4 t. black pepper
2 t. sea salt
Start wild rice cooking according to directions on package.
Prep vegetables. I sliced mine in the Cuisinart with a 4 mm blade. Saute the veggies on medium heat in a pot on the stove using the oil to prevent sticking. While veggies are cooking, cube chicken. I had started mine 4 hours earlier on high in the crockpot, so it was ready to go. Once the onions are clear and the celery and carrots are partly cooked, add the chicken, salt, pepper, and all but 1/2 cup of the broth to the pot. Simmer until the wild rice is done cooking.
In a small bowl or cup, mix the 1/2 cup of broth and 1/4 cup flour. Slowly stir into the chicken mixture. Stir in wild rice. Increase heat and cook for a few minutes until the mixture has thickened sufficiently. Serve.
Labels: recipes
# posted by Elizabeth @ 10:21 AM 
