4 cups chicken broth
2 cups water
2 boneless chicken breast halves
4.5 ounces quick cooking wild rice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup cannabutter
2 cups heavy cream
In a large pot over medium heat, combine broth, water and chicken. The chicken should already be cooked and shredded before you add it. Bring just to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt cannabutter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
You must be logged in to post a comment.