We love serving this with the Avocado and Grapefruit Salad from, “Year of the Best” but any salad will work
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Ingredients
- 3 cups water
- 1 cup wild rice
- 1/2 tsp. salt
- 1 Tbsp. butter
- 1 cup chopped onion
- 1 cup thinly sliced celery
- 1 cup shredded carrot
- 1 3/4 cups chicken stock
- 2 cups light cream
- 1/4 cup flour
- 3/4 tsp. salt
- 2 Tbsp. sherry
- freshly ground pepper
- 3 cups cooked, cubed chicken
- 14 oz. can artichokes, drained and chopped
- 1/3 cup toasted sliced almonds
Instructions
- In medium-sized saucepan, bring water to a boil. Stir in rice and salt. Cover and simmer 45-55 minutes or until rice is tender but still chewy. Drain rice in colander.
- Melt butter in large frying pan over medium heat. Add onion, celery and carrot. Cook 10 minutes, stirring occasionally, until softened.
- Add stock to veggies in frying pan and bring to a boil.
- In bowl, whisk cream and flour until smooth. Gradually whisk into boiling broth. Add salt, sherry and pepper. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Add rice to sauce.
- Add chicken and artichokes to sauce and mix well. Pour mixture into shallow 2 1/2 – 3 qt. baking dish. Cover and bake at 350 F. for 35-40 minutes, or until hot and bubbly.
- Sprinkle with almonds.
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