Ingredients:
1 (6 ounce) bx Uncle Bens wild rice
1 tablespoon olive oil
1 1/2 cups red onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 garlic cloves, chopped
1 (8 ounce) packages mushrooms, halved
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons dry sherry
2 (15 3/4 ounce) cans chicken broth, fat free, less sodium
1 (12 ounce) cans fat-free evaporated milk
3 cups shredded roasted skinless chicken ( store bought rotisserie ok)
Directions:
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.
Servings: 8
Time preparation: 45 min.
Time total: 75 min.