Prep Time: 35 Minutes.
Cooking Time: About 1-3/4 Hours
Total Time: About 2 Hours.
1 Tbsp extra-virgin olive oil
2 cups sliced mushrooms
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 cup chopped shallots
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 cups low-sodium chicken broth
1 cup quick-cooking or instant wild rice
3 cups shredded cooked chicken, or turkey
1/2 cup low-fat sour cream
2 Tbsp chopped fresh parsley
1. Heat the olive oil in a large saucepan over medium heat. Add in mushrooms, celery, carrots and shallots; cook, stirring, until softened (about 5 minutes). Add in the flour, salt and pepper. Cook, stirring for 2 minutes more.
2. Add in broth and bring to a boil, scraping up any browned bits. Add the rice and reduce heat to a simmer. Cover and cook until rice is tender, (5 to 7 minutes). Stir in chicken or turkey), sour cream and parsley; cook until heated through. (About 2 minutes more).