Wednesday, March 26, 2008

INGREDIENTS
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
1/4 cup butter or margarine
2 cups milk


DIRECTIONS
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. 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 milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir milk mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Tagged: ,

0 comments :