Green Rice

Cooking Instructions:

• 1 cup uncooked Lundberg Basmati Brown Rice
• 2 cups chicken broth
• 1/2 cup thinly sliced green onions
• 1/2 cup shredded carrots (next time I'll try more)
• 1 tablespoon olive oil
• 2 tsp dry parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Place rice in 2-quart baking dish. Add cooked vegetables, parsley, salt, pepper and broth. Stir. Cover with tight-fitting lid or heavy-duty foil. Bake at 400 degrees 55 minutes, or until rice is tender and liquid is absorbed (original recipes states 350 degrees for the same time and it did not absorb any liquid. Had to microwave. Will try higher temp for longer next time). Toss lightly with fork before serving. Makes 6 servings.

Delicious!!! Even the munchkins loved it!

Source for original recipe 

Source for image 

Slow Cooker Creamy Chicken and Wild Rice Soup

Ingredients:

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice 
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/4 cup butter
2 cups fat free evaporated milk 
1 cup diced carrots
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir milk mixture into slow cooker and then let cook on low for 15 more minutes. 

Source for altered recipe & image