Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee unsalted butter | ||
| ½ c. finely chopped onion | ||
| ½ c. finely chopped celery | ||
| ½ c. finely chopped carrots | ||
| ½ c. finely chopped mushrooms | ||
| 1 (6 oz) pkg Uncle Ben's long grain and wild rice | ||
| 1 (32 oz) container Hy-Vee low-sodium chicken broth, divided | ||
| 1 lbs. chopped, cooked chicken breasts | ||
| ¾ c. Hy-Vee shredded Parmesan cheese | ||
| Hy-Vee salt and Hy-Vee pepper, to taste |
Directions
- In a 5-quart Dutch oven melt butter over medium heat. Cook onion, celery, carrots and mushrooms about 7 minutes until vegetables are softened and mushrooms have given up moisture.
- Stir in long grain and wild rice, seasoning packet and 2-1/4 cups chicken broth. Bring to a boil and simmer, covered, for 25 minutes or until rice is tender.
- Stir in chicken and remaining chicken broth. Simmer an additional 5 minutes. Stir in cheese before serving. Season with salt and pepper.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 70mg
- Sodium: 1060mg
- Total Carbohydrates: 24g
- Protein: 29g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 25%
Recipe Source:
Hy-Vee Seasons Fall 2008.