Lupus Canada Recipe Corner | Chicken & Wild Rice Stew
Welcome to the Lupus Canada Recipe Corner!
Chicken & Wild Rice Stew
When the weather turns chilly and you’re craving something warm and comforting, this Chicken and Wild Rice Stew is the perfect solution.
Not only is it cozy and satisfying, but it’s also made with wholesome ingredients that come together to create a deliciously creamy, nutrient-packed bowl of goodness.
The best part? This recipe makes enough for a hearty meal now and also freezes beautifully, so you can enjoy it on those busy days when you just don’t want to cook.
Ingredients
2 tbsp. Olive Oil
2 medium Leeks
2 large Carrots
2 Celery Stalks
1 lb Chicken Breast
3 c. Spinach
1 tsp. Dried Thyme
1 tsp. Dried Rosemary
2 Bay Leaves
6 Chicken Broth
3-4 cups Butternut Squash
1 c. Wild Rice
1 c. Cashews
1c. Water
½ tbsp. Cornstarch/ Arrowroot Powder
Instructions:
In a pot, add wild rice and 5 inches of water. Bring to a boil and continue to boil while you prepare your vegetables.
Add cashews to a heat safe bowl and cover with boiling water. Allow to soak.
Dice carrots and celery into bite sized pieces. Wash and slice leeks into ¼” coins.
In a large pot over medium heat, add olive oil and vegetables. Sautee for 5 min.
Drain rice and set aside.
Pour in veg/ chicken broth, add chicken breast, wild rice, butternut squash, bay leaves, thyme and rosemary. Allow it to come to a simmer. Reduce heat to medium low and cook for 30 minutes or until the wild rice has begun to blossom. Stir frequently.
Remove the chicken and shred using two forks or dice into bite sized pieces. Add back to the pot.
Stir in the spinach. Discard the bay leaves.
Drain cashews, rinse and add to a high speed blender with 1 c. water and cornstarch. Blend until smooth.
Add cashew cream to the pot, stir and allow to cook for 5 min, serve and enjoy!