Tag Archive | rice

Chicken Fricasse

I thought I took a picture of this but I can’t find it. Oh well, it didn’t look really pretty anyway.  This is an old family favorite that we made with evaporated milk and cream of mushroom soup. We no longer eat those things since they are processed and full of unnatural ingredients. I have really missed this comfort food so I finally tried it with whole foods and adding some veggies to make it more nutritious. I think it’s wonderful. My kids loved it. It doesn’t taste exactly like mom’s but it was good  and reminded me of home. Close enough!

Chicken Fricasse

1 onion, chopped
2 very small zucchini, chopped
2 carrots, diced
2 stalks celery, sliced
3 T butter
2 T Dry Onion Soup mix (recipe from here)
6 c chicken broth
1 1/2 c shredded chicken
2 1/2 c short grained brown rice
1 1/2-2 c heavy cream (not ultra pasteurized)

Saute the veggies in the butter  till slightly browned in a large stock pot over high heat. Sprinkle the soup mix  & rice over the veggies. Pour the chicken broth in and reduce heat to medium to medium low.  Cover and simmer for about 40 minutes or until most of the broth is absorbed.  Add the chicken and cream right at the end and serve with green peas at the table.

This looked a little yellow because of the turmeric in the soup mix. If you don’t like that or are a member of my family and want to fool your kids that it’s the same old recipe, leave out the turmeric.

Rice Pudding! The Ultimate Comfort Food

I’ve been sick all week.  So what do you do when your sick? You eat comfort food.

Apples and broccoli are not my idea of comfort food. I haven’t wanted sugar though. I have left over rice in the fridge so that spells R-I-C-E-P-U-D-D-I-N-G! So I dragged my tired behind to the store to buy my lovely raw milk and over to the other store to get some cage free eggs (Yeah I have chickens but couldn’t get to  my friend’s house where they live.)  I came home and made rice pudding for lunch. It was the best I’ve made in years cause I ‘m using whole milk instead of skim!!!  When I used skim milk I had to cook it for over 45 min. Today it was done in 30 min.

2-3 Large eggs from pasture fed chickens

1/3 c raw honey

1/4 tsp sea salt

2 c raw milk (I used about 3/4 c. cream cause I had some to be used up)

1-2 c brown rice (cooked)

Nutmeg & cinnamon for sprinkling on top.

Beat the eggs and honey together. Cook milk on medium heat on the stove till 118 degrees. Add the rest of the ingredients to the egg mixture and stir to combine.  Put in a glass dish and set it in another glass dish containing 1″ of hot water.  Bake for 30-35 min. in a 350 degree oven.  It’s done when you thrust a knife into it and it comes out clean.