2 1/2 cups chicken stock
1 1/4 cups brown rice
2 Tbsp butter
3/4 cup diced onion
1 clove garlic, minced
2 Tbsp flour
1 3/4 cup chicken stock
2 Tbsp Dijon mustard
1 1/2 cups cooked diced/shredded chicken (I use my leftovers from the roasted chicken)
1 1/2 Tbsp fresh parsley, minced (you can use dried too, fresh just packs more flavor)
Salt and pepper
In a stock pot, bring 2 1/2 cups chicken stock to a boil and stir in brown rice. Return to a boil and cover pan, reducing heat to a simmer. Cook for about 1 hour or until rice in cooked through.
When rice is nearly finished cooking, start sauce.
In a large sauce pan, melt butter and cook onions until tender. Add in garlic and cook until fragrant. Sprinkle in flour and heat for about two minutes. Add in stock, stirring to combine. Once sauce has thickened, stir in Dijon mustard, chicken, and parsley. Heat through and season with salt and pepper to taste. Serve over rice and additional parsley for garnish, if desired.
♥ ♥ ♥ ♥ ♥
This recipe is linked to:
Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday