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Looked in my fridge and realized I had about 4 cups of leftover white and wild rice that wasn't going to get eaten this week. I threw this recipe together within minutes:
1 yellow onion, chopped
4 stalks celery, chopped
2 carrots, chopped
2 cloves garlic, minced
4 bay leaves
2 quarts chicken stock
3 chicken breasts, cubed
1/4 cup dry parsley
1 cup green onions
1/4 cup white wine (optional)
4 cups white and wild rice, cooked
2 tsp paprika
2 tsp cayenne pepper
salt, pepper to taste
In some oil, sautee onion, celery, and carrots until soft. Add garlic and bay leaves cook for 2 more minutes. Add wine if ya like that and reduce for 3 minutes. Add stock and bring to boil. Add paprika and cayenne. Cook for 10 minutes then add chicken and reduce to a simmer. Cook for 7 minutes. Add parsley and green onions and simmer for 4 more minutes. Add rice and turn of fire. Salt and pepper to taste.
MMMMmmmmmmMMMMMmmmmmMMMMMmmMMMmMMmmmmMMmmmm
It might be summer, but there's always room for a good soup!
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