Creamy Chicken and Wild Rice
1. In a large pot over medium heat, heat a little bit of olive oil, and saute onions, carrots, and celery until soft.
2. To the same pot with the vegetables, combine broth and water. Bring just to boiling, then stir in rice, reserving seasoning packet (I cook the rice, covered, for 5 minutes over heat, then remove from heat and let sit covered, while I make the roux in step 3.)
3. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream (milk), a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
4. Stir cream mixture into broth and rice (add cooked chicken). Cook over medium heat until heated through, 10 to 15 minutes.
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Serving Size: 1 Serving (895g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 610 | ||
Calories from Fat: 249 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.7g | 37 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 82.2mg | 25 % | |
Sodium 3951.2mg | 136 % | |
Potassium 1584.5mg | 42 % | |
Total Carbohydrate 31.1g | 9 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 28.4g | ||
Protein 58.4g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 610
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