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3-4 pounds chicken, partridge or venison
1 medium onion, chopped
2 teaspoons salt
2-3 quarts water, enough to fill kettle
1/2 pound wild rice, washed and cleaned
2 cups chopped carrots
2 cups chopped celery
2 cans reduced sodium chicken broth (optional) 55
Yield: 5 quarts (20 - 1 cup servings)
1. Fill a large stockpot with the chicken, partridge or venison, onion, salt and water. Boil until a stock has formed.
2. Add wild rice and vegetables. Cook until rice and vegetables are done, adding more water to cover ingredients if necessary.
3. For more flavor, add 2 cans reduced sodium chicken or beef broth when adding rice and vegetables.
Serving size: 1 cup Calories per serving: 144 Carbohydrates: 4 gm Fat: 4 gm Dietary Fiber: 1 gm Sodium: 376 mg
1 medium onion, chopped
2 teaspoons salt
2-3 quarts water, enough to fill kettle
1/2 pound wild rice, washed and cleaned
2 cups chopped carrots
2 cups chopped celery
2 cans reduced sodium chicken broth (optional) 55
Yield: 5 quarts (20 - 1 cup servings)
1. Fill a large stockpot with the chicken, partridge or venison, onion, salt and water. Boil until a stock has formed.
2. Add wild rice and vegetables. Cook until rice and vegetables are done, adding more water to cover ingredients if necessary.
3. For more flavor, add 2 cans reduced sodium chicken or beef broth when adding rice and vegetables.
Serving size: 1 cup Calories per serving: 144 Carbohydrates: 4 gm Fat: 4 gm Dietary Fiber: 1 gm Sodium: 376 mg
