Wednesday, April 17, 2013

Chicken soup with wild rice

We love wild rice!  It's not really rice, which you may already know, but I just learned that a few years's a type of grass seed :-)

Chicken Soup with Wild Rice

1/2 c wild rice
2 c chicken stock
2 c water
Vegetable oil
1/2 lb chicken tenders
2 leeks, white and light green parts, sliced lengthwise and then in 1/4 inch cross slices
8 oz baby bella mushrooms, sliced
1 oz dried porcini mushrooms, minced
2 carrots, sliced
1 t fresh thyme
More water or stock if needed

Steam the rice ahead of time and set aside. 

Heat a cup of the stock in a Dutch oven and place in a crock pot.  Dry the Dutch oven and brown the chicken in oil.  Place it in the crock pot and let it heat through.   This can also be done ahead of time.

Brown the leeks, mushrooms, and carrots in oil, about 10 to 12 minutes.  Add the thyme.  Stir in the rest of the broth and the water, and deglaze the pot.  Heat to a boil; reduce and simmer for 5 to 10 minutes and vegetables are tender.  Chop the chicken and add it, along with the rest of the stock and juices.  Stir in the rice or add it to individual serving bowls. 

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