1 cup of dry wild rice, rinsed
1/2 tsp. salt
1/8 tsp. pepper
1 pint free-range chicken stock (fresh if you have it)
2 tbsp. olive oil
1/2 tsp. dried tarragon
2 large organic carrots, thinly sliced
1/4 tsp. dried thyme
200g fresh or soaked Shiitake mushrooms, sliced
1 onion, finely chopped
4 cloves of garlic, crushed
1 x 350g tin of light coconut milk
225g free-range organic chicken breast, shredded
2 tbsp. lemon juice (optional)
Sliced spring onions for topping
This is a lovely warming and healthy soup for those cold winter days, particularly good if you are able to use fresh chicken stock.
Bring 3 cups water to a boil in a 4 pint saucepan. Add rice and salt. Reduce heat to low and simmer, covered, until rice is tender and most grains are split open, about 1 hour.
Drain well and set aside. While rice is cooking, heat oil in a medium saucepan or a wok, and sauté onions, carrots, and mushrooms for about 7 minutes, stirring frequently.
Add garlic and chicken and continue to cook, stirring, until chicken is no longer pink & vegetables are tender.
Add the prepared rice, broth, tarragon, thyme, garlic powder & pepper and bring to a boil.
In a separate bowl, combine starch & coconut milk until smooth. Stir into rice mixture. Return the mixture to the boil and cook for 1-2 min or until slightly thickened.
Garnish with green onions. Add optional lemon juice for tangy flavour. Adjust salt and pepper to taste.