Chicken Amaretto with Wild Rice Soup

By Terese Allen - Fall 2012 Issue

Wild rice, the ceremonial legacy of the Sioux and Ojibwe peoples, has been celebrated in the region for millennia.

Recipe Detail Serves: 8 20 Minutes Prep Time, 20 Minutes Cook Time

Directions

  1. Bring stock to boil in a large pot. Reduce heat; simmer gently 5 minutes.

  2. Add chicken, wild rice, lemon juice, and almond extract or liqueur.

  3. Just before serving, add slivered almonds and cream and heat through.

  4. Season with salt and pepper to taste. Garnish with cheese and almonds.

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Ingredients

6 cups chicken stock
1 cup cooked chicken breast, finely chopped
2 cups slightly undercooked wild rice, (1 cup uncooked makes about 2 cups cooked)
1 tbsp. lemon juice
1/4 tsp. almond extract, or 1/4 cup Amaretto liqueur
1 cup slivered almonds
1 cup heavy cream
Salt and black pepper to taste
1 cup grated mild baby Swiss cheese
2 tbsp. sliced almonds, toasted

Suggestions

This recipe, courtesy of the Old Rittenhouse Inn’s Landmark Restaurant in Bayfield, is from the Wisconsin Local Foods Journal (2013 Chefs and Restaurants Edition) by Terese Allen and Joan Peterson.

Nutrition Information

Per Serving:

427 total calories

246 calories from fat

27.34g fat (11.44g sat)

80mg cholesterol

318mg sodium

21.18g total carbohydrate

2.86g dietary fiber

4.40g sugars

22.51g protein

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