Directions:
- 1. In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.
- 2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.24 Kcal (1311 kJ) | ||
| Calories from fat | 175.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.52g | 30% | |
|---|---|---|---|
| Cholesterol | 49.72mg | 17% | |
| Sodium | 449.33mg | 19% | |
| Potassium | 331.78mg | 7% | |
| Total Carbs | 24g | 8% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 11.31g | 23% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 202.75 Kcal (849 kJ) | ||
| Calories from fat | 113.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.63g | 30% | |
|---|---|---|---|
| Cholesterol | 32.18mg | 17% | |
| Sodium | 290.83mg | 19% | |
| Potassium | 214.75mg | 7% | |
| Total Carbs | 15.53g | 8% | |
| Sugars | 1.09g | 7% | |
| Dietary Fiber | 0.8g | 5% | |
| Protein | 7.32g | 23% | |
| Vitamin C | 2mg | 5% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.8mg | 7% | |
| Calcium | 23.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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