I used this recipe as a base for my tastes. I took 1 qt of home made chicken stock and 4 whole,skinless,chicken legs,(legs and thighs separated),put them in the crockpot on low,and let them simmer overnight. In the morning I drained the legs,reserving stock, let cool,and picked & chopped the meat. In the crockpot I threw a whole 6 oz.package of brown & wild mix,into the already hot reserved broth. In a stock pot, I sauteed in 2 TBS olive oil, 1 whole leek,tougher parts of green top removed, 1 cup each celery hearts and carrots,chopped, and 6 oz. mushrooms,diced small, until tender. I added to the stock pot 1 qt of homemade chicken broth and reserved broth/rice mixture,chicken meat, & I brought all to a boil and let simmer. I add an additional 1/2 C. wild rice mix & cook until tender. I wanted less calories so I used 6 TBS unsalted butter and 1/2 C.flour to make roux, and add 2 C. 1 percent milk. This makes 12 servings, and was a big hit at a church pot luck. (Approx. 286 calories).
Was this review helpful?
0 users found this review helpful
I used this recipe as a base for my tastes. I took 1 qt of home made chicken stock and 4...