Ingredients
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1 (6 ounce) bx Uncle Bens wild rice
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1 tablespoon olive oil
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1 cup celery, chopped
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2 garlic cloves, chopped
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1 (8 ounce) package mushrooms, halved
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1/4 cup all-purpose flour
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1/2 teaspoon dried tarragon
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1/4 teaspoon dried thyme
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2 cups water
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2 tablespoons dry sherry
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2 (15 3/4 ounce) cans chicken broth, fat free, less sodium
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1 (12 ounce) can fat-free evaporated milk
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3 cups shredded roasted skinless chicken (store bought rotisserie ok)
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1 cup carrot, chopped
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1 1/2 cups red onions, chopped
Instructions
- Prepare rice according to package directions; set aside.
- Heat oil in a large Dutch oven over medium high heat. Add chopped onion and next four ingredients. Saute for six minutes or until onion is tender.
- Lightly spoon the flour into a dry measuring cup and level with a knife. Stir the flour, tarragon and thyme into the onion mixture and cook for 1 minute, stirring frequently.
- Add 2 cups water, sherry, broth and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes or until slightly thick.
- Stir in cooked rice and chicken. Cook for 10 minutes or until thoroughly heated.