Ingredients

• 2/3 cup long grain and wild rice blend, uncooked 
• 1 tablespoon onion, minced
• 1 tablespoon fresh parsley
• 1 cup carrots
• 8 ounces chicken breast, cooked
• 2 tablespoons butter
• 1/4 cup all-purpose white flour
• 5 cups low-sodium chicken broth  
• 1 tablespoon slivered almonds (optional)

Preparation

1. Combine rice with 2 cups broth 1/2 cup water. Cook in a rice cooker or on the stove top.
2. Mince onion and parsley. Grate carrots. Chop chicken.
3. Melt butter in a saucepan; add onion and sauté until tender.
4. Blend in flour; gradually add chicken broth.
5. Cook over medium heat, stirring constantly, until mixture thickens slightly.
6. Stir in rice, chicken, and carrots. Simmer 5 minutes.
7. Add almonds and garnish with chopped parsley before serving.

Helpful hints

• Prepare rice according to package, omitting salt or seasoning package if included.