Serves:: 8
Prep time::1 hour, 15 minutes

1 cup wild rice
2 boneless, skinless chicken breasts
1 tablespoon butter
1/4 cup green onion or 1/2 cup chopped onion
1/3 cup flour
4 cups chicken broth
3/4 cup carrots (finely grated)
1/4 teaspoon black pepper
1 teaspoon salt
1/2 cup powdered, dry milk

Boil 3 cups of water and 1 teaspoon salt. Stir in wild rice. Reduce heat to low; cover and simmer 55 minutes (wild rice should split open and curl). While rice is simmering, cook chicken (1 pan fry in non-stick skillet) and cut into small pieces. In a pan, melt butter and saute onions. Blend in flour and gradually add broth. Cook constantly until mixture comes to a boil. Boil 1 minute.

Stir in cooked chicken, cooked wild rice (do not drain or rinse), carrots, salt and pepper. Simmer 5 minutes. Blend in dry milk and stir until there are no lumps. Cook another 10 minutes adding more dry milk (for creaminess) or broth to taste.