Ingredients
1 (6 oz) box long grain & wild
rice (Uncle Ben's)
1 T EVOO
1 1/2 C chopped red onion
1 C chopped celery
1 C chopped carrot
2 garlic cloves, chopped
1 (8 oz) pkge sliced mushrooms
1/4 C flour
1/2 t dried tarragon
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Prepare rice according to package directions; set aside. Heat oil in large Dutch oven over med-high heat. Add onion and next 4 ingredients, and saute for 6 minutes or until onion is tender. Stir the flour, tarragon, and thme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 C water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes, or until slightly thick. Stir in cooked rice and chicken, cook for 10 minutes, or until thoroughly heated.
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The original fermentation manifesto — accessible, inspirational
True wild rice — nutty, earthy, stuffings, pilafs, soups
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking