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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Our Test Kitchen adapted Amy Chop's recipe to use up leftover wild rice. âI found this years ago, and it has become a family favorite,â says the Oak Grove, Louisiana cook. TIP: âTry adding cooked chicken or smoked sausage. There are endless possibilities for new and exciting variations,â Amy says. Ingredients:
8 bacon strips, diced |
1/3 cup chopped onion |
1/3 cup king arthur unbleached all-purpose flour |
1/2 to 1 teaspoon salt |
4 cups water |
1 can (14-1/2 ounces) chicken broth |
1-1/2 cups cooked wild rice |
1 can (12 ounces) evaporated milk |
2 cups (8 ounces) cubed process american cheese (velveeta) |
2 tablespoons minced fresh parsley |
Directions:
1. In a large saucepan, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Stir in flour and salt. Gradually stir in water and broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
2. Stir in the wild rice. Reduce heat; cover and simmer for 5 minutes. Add the milk, cheese, parsley and bacon; cook and stir until heated through and cheese is melted. Yield: 6-8 servings.
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