Prepare the wild rice first because it takes about an hour. Boil 1 ½ cups chicken broth with 1 tablespoon butter, 1 tablespoon olive oil and some salt. Add uncooked wild rice and simmer, covered, for 60 minutes. While that is cooking, cook chicken seasoned with 2 tablespoons olive oil, some garlic salt, black pepper, and parsley. Add carrots, onion, then garlic until cooked through. Remove all ingredients from the pan and set aside, leaving any oil in the pan. Cook the white rice by boiling the water then adding rice and reduce to simmer, covered, for 10 minutes. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in the pan that was used to cook the chicken. Add 2 tablespoons of flour and form a rue. Add ½ cup of 2% milk and stir until combined. Add 2 cups chicken broth slowly while stirring until smooth. Add to the cooked wild rice along with all of the other cooked ingredients. Slowly stir in 2-4 more cups of chicken broth and salt to taste. Some add a couple drops of hot sauce to individual bowls for a variety.
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|Serving Size: 1 Serving (159g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 74 (47%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 19.8mg||6 %|
|Sodium 202.1mg||7 %|
|Potassium 135.1mg||4 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 12.4g|
|Protein 7.8g||11 %|
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Calories per serving: 158
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