Wild Rice Stew

Need a little spice in your wild rice soup, this curry and mustard version will definitely raise your eye brow. Try this version to add a little heat to your cold northern day.  You can replace the flour with wild rice flour to make it gluten free! You can also use cracked wild rice mixed with premium wild rice
to save on cost. We sell both in the store.

Original recipe makes 8 servings Change Servings

  • 1/2 cup butter
  • 1 finely chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup sliced carrots
  • 1/2 pound fresh sliced mushrooms
  • 3/4 cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups cooked wild rice
  • 1 pound boneless skinless chicken breasts, cooked and cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 1 cup slivered almonds
  • 3 tablespoons dry sherry
  • 2 cups half-and-half

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Directions

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)