4 cups raw wild & brown rice combination
1/8 cup olive oil
1 large onion diced
2 stalks celery chopped
4 cloves garlic minced
1/2 cup flour
3 quarts chicken broth (or more)
1 potato peeled and chopped
1 cup shredded carrots
1 teaspoon thyme leaves crushed
1/2 teaspoon nutmeg
1/4 teaspoon black pepper
1 teaspoon lemon or lime pepper
2 cups cooked pheasant or turkey (may use 4 cups)
Cook rice as directed using water or broth. Set aside.
In 1-qt microwave pyrex, heat olive oil, onions, celery and garlic and saute until soft. Add flour and cook on high for 1 minute longer.
Pour 1 quart chicken broth into crockpot and turn to high. Stir onion mixture into broth and mix well. Stir into broth in crockpot. Add potatoes, carrots, pheasant (or turkey) and seasonings. Cover, and cook on high for 4 hours. Stir in the cooked wild rice. Continue to cook on low for 2 hours. Continue to add more broth as mixture becomes thick. Taste for seasoning.