My youngest son, Reuben, has recently spent two weeks in the US with his aunt, uncle and cousins.
During his stay he got the chance to sample much of the classic US food, much of which would be out of place if I added it to this blog. However one, with adaptations, fits in very well.
The main adaptation is a fundamental one in that it was intended to be served in a hollow loaf of soda bread. Whilst Reuben and Maggie’s were served in bread mine went straight in a bowl. Maggie had hers in a large Tiger Bread roll whilst Reuben. Had his on the loaf. It would be fair to say that this was too much for him on this occasion.
For those that can.
For those that cannot.
Chicken and Wild Rice Soup (not served in a loaf for all)
- Four chicken thighs (cut into small pieces)
- Chicken stock cube
- 1 large carrot (diced into small pieces)
- 1 stick of celery (also diced into small pieces)
- 1 onion (yup you have guessed it, diced into small pieces)
- 600g wild long grain rice (not diced you will be pleased to know)
- No fat Creme Fraiche.
- Spray a saucepan with 1 calorie butter spray.
- Put the pan on a medium heat and add the onions.
- Cook the onions until soft but not browned. Add a little water if needed to stop them browning.
- Add the chicken, carrots and celery and cook until the chicken is cooked evenly
- Crumble a stock cube into the mix.
- Add 60ml of hot water and stir.
- Cook until the rice is softened but still firm.
- Season to your taste.
- Serve in a hollowed loaf for those who can and in a bowl for those who cannot.
- Add a dollop of No Fat Creme Fraiche (others can have thick cream).