09-27-2004, 04:19 AM
1 (6 ounce) box long-grain and wild-rice mix (such as Uncle Ben's)
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 (8 ounce) package mushrooms, halved
1 tablespoon olive oil
1/2 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons sherry
2 (15.7-ounce) cans fat-free, less sodium chicken broth
1 (12 ounce) can fat-free evaporated milk
3 cups shredded roasted skinless chicken
Prepare rice according to package instructions. Set aside.
In a large pot, saute onion, celery, carrot, garlic and mushrooms in olive oil until onion is tender. Stir in flour, tarragon and thyme, and cook 1 minute, stirring frequently. Add 2 cups water, sherry, broth and evaporated milk. Bring mixture to a boil, then reduce heat and simmer for about 20 minutes until slightly thickened. Stir in cooked rice and chicken, cook for 10 minutes until thoroughly heated.
Yield: 8 servings (1 1/2 cups each)
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1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 (8 ounce) package mushrooms, halved
1 tablespoon olive oil
1/2 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 tablespoons sherry
2 (15.7-ounce) cans fat-free, less sodium chicken broth
1 (12 ounce) can fat-free evaporated milk
3 cups shredded roasted skinless chicken
Prepare rice according to package instructions. Set aside.
In a large pot, saute onion, celery, carrot, garlic and mushrooms in olive oil until onion is tender. Stir in flour, tarragon and thyme, and cook 1 minute, stirring frequently. Add 2 cups water, sherry, broth and evaporated milk. Bring mixture to a boil, then reduce heat and simmer for about 20 minutes until slightly thickened. Stir in cooked rice and chicken, cook for 10 minutes until thoroughly heated.
Yield: 8 servings (1 1/2 cups each)
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