1large carrot peeled and chopped into small batons
1green apple cubed
150gof long grain and wild rice
Splash of white wine
2teaspoonBlack onion seeds
1tablespoonbrown muscovado sugar
200gChicken or turkey meat shredded
Handful of fresh tarragon leaves
Harissa paste or fresh chilli for extra flavour and heat if desired
Heat the oil in large pan. Gently fry the onions and garlic until soft. Add the uncooked rice to the pan and stir well ensuring each grain is coated in oil. Keeping the pan on a medium heat and add the splash of wine and half the stock. Then add the carrot, apple, curry powder, ground coriander, onion seeds and sugar. Bring to the boil and then simmer.
Top up with the remaining stock as required. Once all the stock has been added mix in the chicken or turkey and continue to simmer and reduce. After the 30 minutes check the consistency. If the soup is thinner than you would like make a paste using the tablespoon of plain flour and a little cold water. Add the paste to the soup and stir continuously until it thickens. Add more flour paste if required. If your soup is too thick add water until you are happy with the consistency. Always check the taste and add more spices if the taste has been watered down.
Taste the soup and season if desired. At this point the soup can be transferred to seal-able containers, left to cool and then frozen. If serving immediately, divide into bowls and top with fresh tarragon. If desired a tablespoon of harissa paste or fresh chopped chillies can be stirred in just before serving to give extra flavour or heat.
Serving: 410g | Calories: 292kcal | Fat: 7.4g
Mulligatawny Chicken and Wild Rice Soup https://properfoodie.com/mulligatawny-chicken-wild-rice/