
Recent Recipes
Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Classic Wild Rice Soup with Turkey
Perfect for fall weather, simple to make and a delicious way to use up leftover turkey. For a vegetarian version, substitute seitan for the turkey and vegetable stock for the chicken broth.
1/2 cup Spanish onion, finely chopped
4 tablespoons (1/2 stick) butter
1/4 cup flour
4 cups chicken stock
2 cups cooked wild rice, medium grain
1/2 cup carrots, grated
1 cup cooked turkey, shredded or chopped
1/4 cup almonds, slivered
1/2 teaspoon salt
1 cup milk or half and half
- In a large saucepan, melt better over medium heat. Saute onion 5-10 minutes, until soft.
- Add flour and stir, then gradually whisk in stock to prevent lumps.
- Add wild rice, carrots, turkey, almonds, and salt, and simmer 5 minutes.
- Add milk or half and half and heat through.
Yield: 6 servings