1/2 cup wild rice 1/2 cup carrots, sliced thin
1 1/4 cups water
1/4 cup flour
1 chicken bouillon cube 4 cups chicken broth
1/2 cup onion, chopped parsley flakes
1/2 cup celery, sliced thin 1 cup cream
1/4 cup butter
2 cups cooked chicken
Combine rice, water and bullion cube in an oven safe baking dish. Bake 1 hour at 325 degrees until rice is cooked and soft. Sautee onion, celery, and carrots in butter. Add flour, and stir until blended and thickened. Slowly add chicken broth while stirring, and then add parsley flakes. Simmer until vegetables are tender. Add baked rice, cream and chicken. Cook 5 minutes until heated through. Enjoy!
*Note: I have used milk rather than cream and it works fine. I also usually double the carrot and celery to up the veggie content. I always at least double this!