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Ingredientes
- 1/2 c. Wild rice, washed and liquid removed
- 5 c. Chicken broth
- 2 Tbsp. Butter
- 2 med Carrots, shredded
- 1 med Onion, minced
- 2 stalk celery, minced
- 1 c. Mushrooms, sliced
- 1/4 c. Flour
- 1 1/4 can Evaporated lowfat milk
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Savory
- 1 c. Cooked chicken, minced
- 3 Tbsp. Lemon juice, minced Dill, for garnish
Direcciones
- In large saucepan bring 2 c. broth and rice to boil. Simmer one hour.
- Saute/fry vegetables in butter till tender. Stir flour into vegetables. Add in remainder of broth to vegetables and cook till thickened. Add in this to the cooked rice.
- Add in remaining ingredients, except lemon.
- Add in lemon juice just before serving & sprinkle with dill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 8 servings | |
| Calories 222 | |
| Calories from Fat 94 | 42% |
| Total Fat 10.66g | 13% |
| Saturated Fat 5.43g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 493mg | 21% |
| Potassium 500mg | 14% |
| Total Carbs 20.51g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 7.66g | 5% |
| Protein 11.68g | 19% |
