• 9servings
  • 75minutes
  • 433calories

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Ingredients Jump to Instructions ↓

  1. 900ml concentrated chicken stock

  2. 475ml water

  3. 50g finely chopped spring onions

  4. 80g uncooked wild rice

  5. 8 rashers streaky bacon

  6. 110g margarine

  7. 100g plain flour

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon chicken seasoning

  10. 1/8 teaspoon ground black pepper

  11. 475ml single cream

  12. 215g cooked, diced turkey meat

  13. 2 tablespoons dry sherry

Instructions Jump to Ingredients ↑

  1. In a large pot over medium heat, combine chicken stock, water, spring onions and wild rice. Bring to the boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.

  2. Meanwhile, cook the bacon in a large frying pan over medium heat until crisp. Allow to cool and then crumble. Set aside.

  3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, chicken seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in single cream and cook until thickened, 2 minutes. Stir creamy mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.


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